Grilled Steak And Portobello Stacks Recipes

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GRILLED FLANK STEAK, PORTOBELLO AND GREEN BEAN SALAD



Grilled Flank Steak, Portobello and Green Bean Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 1h55m

Yield 4 servings, serving size: 3 cups

Number Of Ingredients 15

1/4 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons orange juice
1 tablespoon minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/4 pound flank steak, trimmed of all visible fat
4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
1 tablespoon water
2 teaspoons Dijon mustard
3/4 pound green beans, trimmed
1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
1/2 small red onion, thinly sliced

Steps:

  • Make marinade:
  • Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
  • Make dressing:
  • Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
  • Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
  • Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
  • To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
  • Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc
  • Good source of: Thiamin, Calcium, Magnesium

Nutrition Facts : Calories 410, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 45 milligrams, Sodium 330 milligrams, Carbohydrate 25 grams, Fiber 8 grams, Protein 37 grams

GRILLED STEAK AND PORTOBELLO STACKS



Grilled Steak and Portobello Stacks image

You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! -Judy Murphy, Coeur d' Alene, Idaho

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 4-8 servings.

Number Of Ingredients 22

2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon herbes de Provence
1 beef tenderloin roast (1-1/4 pounds)
4 large portobello mushrooms
2 tablespoons balsamic vinegar
BALSAMIC ONION:
1 large onion, halved and thinly sliced
4-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 tablespoons balsamic vinegar
HORSERADISH SAUCE:
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish
1/4 teaspoon Worcestershire sauce
SANDWICHES:
12 slices white bread
1/4 cup butter, melted
4 cups spring mix salad greens
2 tablespoons red wine vinaigrette
3/4 cup julienned roasted sweet red peppers

Steps:

  • In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling., In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside. , In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let tenderloin stand for 10 minutes. , Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices. , Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.

Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 554mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.

GRILLED PORTOBELLO MUSHROOM STEAKS



Grilled Portobello Mushroom Steaks image

This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     BBQ & Grilling Recipes

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
10 portobello mushrooms, stems removed, wiped free of dirt
6 to 8 sprigs of fresh herb such as sage or oregano
1 lemon, cut into wedges

Steps:

  • In a baking dish large enough to hold the mushrooms in a single layer, whisk together olive oil, lemon juice, salt, and pepper. Lay in mushrooms, top down, and scatter half the fresh herbs on top. Marinate for about 20 minutes.
  • Prepare an outdoor grill or indoor grill pan. Remove mushrooms from marinade. Grill mushrooms for 20 to 25 minutes, turning once. Remove from grill to a platter. Squeeze fresh lemon juice over mushrooms, and scatter on the rest of the fresh herbs. Serve hot or at room temperature.

PORTOBELLO MUSHROOMS GRILLED LIKE A STEAK



Portobello Mushrooms Grilled Like a Steak image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

1/2-cup extra-virgin olive oil
2 Tbs. shallot, minced
2 tsp. fresh thyme, finely-chopped
1 cup dry red wine
3 cups canned low-salt chicken broth, boiled until reduced by half
Gray salt
freshly-ground black pepper
1/4-cup balsamic vinegar
1-1/2 tsp. minced garlic
4 large fresh Portobello mushrooms, gills removed
4 good handfuls baby spinach
1 Tbs. red wine vinegar
1 Tbs. unsalted butter

Steps:

  • Heat the grill pan. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir, then add the red wine. Bring to a boil and cook until reduced to about 1/4-cup. Add the broth, return to a boil and continue to cook until reduced to about 3/4-cup. Season with salt and pepper.
  • Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Season with salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste and keep warm.
  • In a medium bowl, whisk together the remaining 1/2-cup olive oil, the balsamic vinegar, the garlic and the remaining thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over Lay the mushrooms on a plate and season both sides with salt and pepper
  • Brush or wipe a little olive oil on the grill. Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through (about 4 minutes total). Remove and keep warm. Add the spinach to the vinaigrette and toss well. Divide among 4 plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms.

PORTOBELLO STACKS



Portobello Stacks image

We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken.

Provided by JOHN KARST

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 4

Number Of Ingredients 6

4 portobello mushrooms
1 large onion, sliced 1/4 inch thick
¼ cup balsamic vinegar
1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced 1/2 inch thick
4 slices provolone cheese

Steps:

  • Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
  • Bake in preheated oven for 30 minutes, or until cheese is golden brown.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 21.5 g, Cholesterol 19.6 mg, Fat 8.2 g, Fiber 6 g, Protein 12.2 g, SaturatedFat 4.9 g, Sodium 267.4 mg, Sugar 12.3 g

PORTOBELLO STEAKS



Portobello Steaks image

These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!

Provided by Plant Based Life

Categories     Fruits and Vegetables     Mushrooms     Portobello Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 large portobello mushrooms
3 tablespoons balsamic vinegar
3 tablespoons vegan Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
salt and ground black pepper to taste
cooking spray

Steps:

  • Remove stems and clean the mushrooms; set aside.
  • Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
  • Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
  • Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g

PORTABELLA STACKS



Portabella Stacks image

This is so delicious. Ingredients are approximate because everyone likes something different. Thin to me is too thin for others. So please just use your judgment according to your own taste. You are going to love this!

Provided by luvmybge

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 large portabella mushrooms
1 small eggplants or 1 small zucchini, thinly sliced
1 red onion, thinly sliced
1 tomatoes, thinly sliced
fresh basil leaf
mozzarella cheese, sliced
asiago cheese, grated
olive oil
balsamic vinegar

Steps:

  • Scrape out the dark gills on the underside of each mushroom.
  • Rinse lightly under water and wipe with paper towel.
  • Thinly slice the eggplant and sprinkle with garlic salt.
  • Put the mushrooms in an oiled baking dish.
  • Drizzle with a few sprinkles of olive oil and balsamic vinegar.
  • Top with a couple eggplant slices.
  • Add a basil leaf.
  • Add mozzarella slice.
  • Add a slice of red onion.
  • Add a basil leaf.
  • Add a slice of tomato.
  • Add a basil leaf.
  • Repeat layers and top with Asiago cheese.
  • At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
  • Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
  • Bake in 400° for 20 minutes.

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