Recipe
Grilled Steak with Mushrooms and Peppers
Celebrate summer at the grill with juicy well-aged steak, topped with grilled vegetables tossed in a tasty vinaigrette. We're using small tenderloin steaks and we're generous with the vegetables, but larger strip loin or rib-eye steaks would be just as nice.
Ingredients
- 2 sweet peppers, halved and seeded
- 1 lb (500 g) oyster mushrooms , trimmed
- 2 tbsp (30 mL) extra-virgin olive oil
- 4 tsp (20 mL) sherry vinegar or wine vinegar
- 1 clove garlic, pressed or minced
- 1 tsp (5 mL) fresh thyme leaves
- 1-1/4 tsp (6 mL) salt
- 3/4 tsp (4 mL) black pepper
- 4 beef tenderloin grilling steaks (about 4 oz/125 g each)
Preparation
Grill peppers over medium-high heat for 3 minutes. Turn peppers; grease grill and add mushrooms. Grill, turning occasionally, until tender and lightly charred, about 5 minutes. Cut peppers into strips.
In bowl, whisk together oil, vinegar, garlic, thyme and 1/4 tsp/1 mL each of the salt and pepper; add hot vegetables and toss to coat.
Sprinkle steaks with remaining salt and pepper. Grill over medium-high heat, turning once, until desired doneness, about 7 minutes for medium-rare. Serve topped with grilled vegetables.
Makes 4 servings
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 273 |
| Protein | 24 g |
| Fat (total) | 15 g |
| Sat. Fat | 4 g |
| Carbohydrate | 10 g |
| Fibre | 3 g |
| Cholesterol | 53 mg |
| Sodium | 790 mg |
| Calcium | 2 % RDI |
| Iron | 34 % RDI |
| Vitamin A | 22 % RDI |
| Vitamin C | 163 % RDI |
| Folate | 19 % RDI |
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Source
Homemakers Magazine: Summer 2007
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