Grilled Steak with Mushrooms and Peppers

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By: Andrew Chase

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

Grilled Steak with Mushrooms and Peppers

Serving(s): 4

Nutritional Information
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

Source

Homemakers Magazine: Summer 2007

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