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Friday, July 16, 2010

Grilled Steak, Mushroom and Green Bean Salad

I can remember many times snapping beans in the swing in the back yard. Mom would cook up many delights and the beans would keep me quite busy. Here is a great recipe for those garden green beans.

1/2 pound large white mushrooms, halved
1/2 pound green beans, trimmed
1 red onion, cut into 1⁄2-inch-thick rounds
3 tablespoons olive oil
kosher salt and black pepper
1 pound skirt steak, cut crosswise into 4 pieces
4 tablespoons balsamic vinegar
1 bunch watercress, thick stems removed (about 4 cups)

Heat grill to medium-high. In a large bowl, toss the mushrooms, green beans, onion, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Grill the vegetables (place the beans on the grill perpendicular to the grates to prevent them from falling through), turning occasionally, and removing them as they become tender, 8 to 12 minutes. At the same time, grill the steak, brushing occasionally with 2 tablespoons of the vinegar, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Divide the watercress, grilled vegetables, and steak among bowls. Drizzle with the remaining 2 tablespoons of olive oil and 2 tablespoons of vinegar

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