Grilled steak dish proves fast, fancy, simple

July 17, 2013 

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 spray them with vegetable oil 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 tomatoes with a reduced-fat vinaigrette dressing.


Nutrition: 571 calories per serving; 32 percent from fat

Substitutions: Skirt, strip, sirloin or other quick-cooking steak can be used. Any type of whole grain bread can be used. If a sweet onion isn’t available, use a red onion.

Quick tip: Crushed garlic cloves can be used instead of purchased minced garlic.

To buy: 1/4 pound whole portobello mushrooms, 1 small sweet onion such as Vidalia, 2 medium tomatoes, 3/4 pound flank steak, 1 loaf whole-grain bread, olive oil spray, 1 small jar olive tapenade

Staples: Garlic, balsamic vinegar, salt, black peppercorns

Linda Gassenheimer is the author of cookbooks such as “The Flavors of the Florida Keys” and “Mix ’n’ Match Meals in Minutes for People with Diabetes.” Go to

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