Barbecued steak with portobello mushrooms

    30 minutes

    Round out the nutritional profile of an iron-rich steak with vitamin-rich vegetables.

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    Serves: 4 

    • 2 teaspoons olive oil
    • 2 cloves garlic, minced
    • 4 thin slices red onion
    • 4 large portobello mushrooms, stems removed
    • non-stick olive-oil cooking spray
    • 2 boneless rib-eye steaks (350g each)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 3 small ripe tomatoes
    • fresh chives or parsley, finely chopped

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat grill or barbecue until hot. Heat oil in a small frying pan over medium heat. Add garlic; sauté 2 minutes. Transfer oil and garlic to a large bowl.
    2. Coat onion slices and mushroom caps thoroughly with cooking spray.
    3. Grill onion and mushrooms just until browned, about 2 minutes each side. Cut mushrooms into thick slices. Add mushrooms and onion to garlic oil. Toss to coat.
    4. Cut steaks crossways into two equal pieces. Pat meat dry with paper towel. Season with salt and pepper. Coat lightly with cooking spray.
    5. Grill steaks until seared and browned grill marks appear, about 4 minutes. Turn steaks. Grill 2 to 3 minutes for medium-rare, or until cooked as liked.
    6. To serve, cut each tomato into 4 slices. Place 3 slices on top of each cooked steak. Top with the mushroom mixture. Sprinkle with chives or parsley.


    ...that cooked fresh mushrooms have almost three times the niacin and potassium, twice the iron and 15 times the riboflavin of a comparable amount of canned mushrooms?

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