Grilled Steak with Spiced Mushroom Salad
This recipe serves 1
4 ounces lean beef
1/3 cup cooked potato, thinly sliced
1/2 cup red onion, thinly sliced
1 1/2 cups mushrooms, thinly sliced
1/2 cup red pepper, thinly sliced
1/2 cup asparagus spears, chopped
1/2 cup scallions, chopped
1 1/3 teaspoons olive oil, divided
2 tablespoons balsamic vinegar, divided
2 tablespoons Dijon mustard, divided
1/2 teaspoon garlic, minced
1 teaspoon Worcestershire sauce
Salt & pepper to taste
In a medium bowl, combine beef, 2/3-teaspoon oil, 1-tablespoon vinegar, mustard, and 1/2-teaspoon Worcestershire sauce.
Turn meat to cover with mixture. Cover bowl and refrigerate for 4 hours.
Heat remaining oil in a medium nonstick sauté pan. Sauté beef until cooked through.
In a small bowl, whisk together remaining vinegar, remaining Worcestershire sauce, garlic, salt and pepper. In another medium bowl combine the potato, onion, mushrooms, pepper, asparagus and scallions. Pour on dressing and toss to coat. Spoon salad onto serving dish and top with meat.
This recipe is on page 129 of "Zone Perfect Meals in Minutes" (HarperCollins, 1997)