Grilled Steak and Portobello Mushroom with Tomato Vinaigrette and Steamed Asparagus- 21 Day Fix Approved

Grilled Steak and Portobello Mushroom with Tomato Vinaigrette and Steamed Asparagus

One of the best purchases we have made this season is our grill.  Chad keeps creating these delicious, healthy dishes for us.  To be perfectly honest, he is a MUCH better cook and recipe creator than I am. This dish takes a bit of planning and prep.  It's perfect for a leisurely weekend with friends.  

21 Day Fix container counts: 1 Red, 2 Green, 1/3 Blue, 1.5 tsp

Items needed: 

• Flank Steak (approximately 2-3 lbs)
• Portobello Mushrooms
• Fresh Asparagus
• Grape Tomatoes
• Fresh Garlic
• Green Onion
• Extra-Virgin Olive Oil
• Red Wine Vinegar
• Balsamic Vinegar 
• Oregano
• Feta Cheese (optional)
• Salt and Pepper
• Smokin' Coals Original Dry Rub

For the steak: 

This is a flank steak or sometimes labeled as London broil. Chad likes to do a dry rub with Smokin' Coals Original Dry Rub, a local South Carolina product that has a delicious sweet heat flavor.  He applies the dry rub to the steak and then allows the meat to come up to room temperature before grilling to medium. Allow steak to rest, while steaming the asparagus, before slicing.  

For the tomato vinaigrette:

2 Servings

• Approximately 10 grape tomatoes, quartered
• 2 cloves of fresh garlic, minced
• 1 green onion, finely diced
• 1 Tbsp extra-virgin olive oil
• 3-4 Tbsp of red wine vinegar
• 1 Tbsp dried oregano
• salt and pepper to taste

Mix all ingredients together in a bowl and lightly press the tomatoes to release their juices without breaking.  Cover and allow to marinate for at least an hour before serving.

For the grilled Portobello mushroom: 

Remove the stems of the mushroom and clean by wiping with a dry cloth.  Place the mushrooms in a shallow dish and marinate in equal parts extra-virgin olive oil and balsamic vinegar for 1 hour turning the mushrooms half way through.  Grill approximately 5 minutes per side or until done.  

For the Asparagus:

Steam asparagus until tender- about 7-10 minutes. 

Serve topped with about a tablespoon or 1/3 blue container full of crumbled feta cheese.  

We've made this several times and like to make extra for leftovers the next day.  It all reheats beautifully and the flavors only seem to improve!  

Who is the better cook and recipe creator in your relationship?