Grilled Steak and Mushroom Salad

Grilled Steak and Mushroom Salad
Serves 6
Flank steak is an economical cut that is tender and tasty when grilled to medium-rare and cut across the grain. Paired with grilled mushrooms and onions and a spinach salad drizzled with a light vinaigrette, this recipe is perfect for summer dining al fresco.
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245 calories
4 g
59 g
15 g
23 g
4 g
174 g
463 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
174g
Servings
6
Amount Per Serving
Calories 245
Calories from Fat 132
% Daily Value *
Total Fat 15g
23%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 59mg
20%
Sodium 463mg
19%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
5%
Sugars 2g
Protein 23g
Vitamin A
56%
Vitamin C
16%
Calcium
5%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb (500 g) Ontario flank steak
  2. 1 tsp (5 mL) each salt and fresh cracked pepper, divided
  3. 1/4 cup (60 mL) olive oil, divided
  4. 2 tbsp (25 mL) grainy Dijon, divided
  5. 4 cups (1 L) mixed mushrooms
  6. 1/2 small red onion, sliced
  7. 2 tbsp (25 mL) red wine vinegar
  8. 2 tsp (10 mL) maple syrup or honey
  9. 6 cups (1.5 L) baby spinach leaves
Instructions
  1. Season steak on both sides with half of the salt and pepper and drizzle with 1 tbsp (15 mL) of the oil and mustard. Set aside while heating grill to medium high.
  2. Toss mushrooms and onion with 1 tbsp (15 mL) of the oil and season with 1/4 tsp (1 mL) each of the salt and pepper. Transfer to a grilling basket and place on grill over direct heat. Grill until mushrooms are tender and golden and onions start to caramelize; about 15 minutes.
  3. Grill steak over direct heat until medium rare, about 5 minutes per side. Transfer to cutting board. Let sit for 5 minutes before slicing across the grain.
  4. In large bowl, whisk together red wine vinegar, maple syrup and remaining mustard, olive oil, salt and pepper. Toss with spinach. Divide over 4 plates and top with mushroom mixture and then steak.
Notes
  1. This recipe works well with any grilling steak.
  2. PER SERVING: about 240 cal, 19 g pro, 14 g total fat (3 g sat fat), 9 g carb, 3 g fibre, 25 mg chol, 510 mg sodium. %RDI: iron 15%, calcium 4%, vit A 20%, vit C 6%
beta
calories
245
fat
15g
protein
23g
carbs
4g
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