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Quick Fix: Grilled steak, mushrooms tasty on grain bread |
Food & Drink

Quick Fix: Grilled steak, mushrooms tasty on grain bread

Jessica Severs
| Tuesday, July 2, 2013 9:00 p.m
Grilled Steak and Portobello Sandwich with Tomato Tapenade Steak, mushrooms and sweet onions on the grill make a perfect quick dinner.

Steak, mushrooms and sweet onions on the grill make a perfect quick dinner. If you don’t have an outdoor grill, use a stove-top one. They work very well. Make sure the grill grates are clean, and coat them with vegetable cooking spray before grilling.

To keep the mushrooms and onion slices from falling through the grates, I use a grill rack. It’s a separate rack that has smaller openings. Most are nonstick.

Meaty portobello mushrooms are perfect with the steak. Buy whole ones and slice them after they’re cooked.

The Grilled Steak and Portobello Sandwich is served with Tomato Tapenade. A tapenade is a thick paste made from capers, olives, oil and vinegar. You can find it in the condiment section of the supermarket. Or, drizzle the tomatoes with a reduced-fat vinaigrette dressing.

Good old grilled steak is an opportunity to break out the king of wines, a regal, red cabernet sauvignon. Red meat and red wine; what could be better?

Grilled Steak and Portobello Sandwich

¾ pound flank steak

2 teaspoons minced garlic

½ cup balsamic vinegar

¼ pound whole portobello mushrooms

4¼-inch slices sweet onion

4 slices whole-grain bread

Olive oil cooking spray

Salt and freshly ground black pepper, to taste

Remove visible fat from the steak. Mix the garlic and balsamic vinegar in a self-sealing plastic bag. Add the steak and mushrooms. Marinate for 15 minutes, turning the bag over once during that time.

Heat the grill. Remove the steak and mushrooms from the marinade, and discard the marinade. Place the steak on the hot grill with the onion slices and cook for 4 minutes.

Turn over the steak, mushrooms and onions and cook for 3 to 4 minutes. A meat thermometer should read 145 degrees for medium-rare. Meanwhile, coat the bread with olive oil cooking spray and place it on the grill for 1 minute. Turn and grill for 1 minute, or until the bread is toasted.

To serve, slice the steak and mushrooms into thin strips on a carving board. Arrange the steak and mushrooms on the slices of bread and place the onions on top. Pour the steak juices from the cutting board over top. Season with salt and pepper. Cover with the remaining bread slices and cut each sandwich in half.

Makes 2 servings.

Nutrition information per serving: 504 calories, 16 grams fat (6 grams saturated), 60 milligrams cholesterol, 46 grams protein, 39 grams carbohydrates, 5 grams dietary fiber, 338 milligrams sodium

Tomato Tapenade

2 medium-size ripe tomatoes

2 tablespoons olive tapenade

Salt and freshly ground black pepper, to taste

Wash and slice the tomatoes and divide between 2 dinner plates. Season with salt and pepper. Spoon the tapenade over the tomatoes. Serve at room temperature.

Makes 2 servings.

Nutrition information per serving: 67 calories, 4 grams fat (1 gram saturated), 0 cholesterol, 2 grams protein, 8 grams carbohydrates, 2 grams dietary fiber,159 milligrams sodium


Skirt, strip, sirloin or other quick-cooking steak can be used for this recipe.

Any type of whole grain bread can be used.

If a sweet onion such as Vidalia is not available, use a red onion.

4 crushed cloves garlic can be used instead of bought minced garlic.

Linda Gassenheimer is a food writer for the Miami Herald. Write to her in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA, 15212, or email

Categories: Food Drink
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