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Grilled Beefsteak with Mushroom Vinaigrette

Servings

2

Serving size

4 ounces steak with mushrooms
COOKING TIME
30 Minutes

This recipe can be multiplied and makes good leftovers as sandwiches.

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Grilled Beefsteak with Mushroom Vinaigrette

Ingredients

2 ounces Crimini mushrooms
4 tsp. Olive oil
1 tsp.. White wine vinegar
1 tsp.. Maple syrup
1/8 tsp., ground Dried tarragon
1/4 tsp. Salt
1 to taste Black pepper
8 ounces Skirt steak

Instructions

Thinly slice the mushrooms into matchsticks.

Place the mushrooms in a bowl and add the olive oil, vinegar, maple syrup, tarragon, 1/8 teaspoon salt and the pepper.

Toss well.

Place a large skillet in the oven and preheat to 375°F.

Sprinkle the remaining 1/8 teaspoon salt over the steak.

When the pan is hot add the steak. Cook for about 7 minutes and turn over. Cook for another 4 to 6 minutes.

Serve the steak topped with the mushroom vinaigrette.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This is a flavorful but light topping for your grilled steak. Choose more flavorful mushrooms like crimini or shiitaki. It is best to not let the mushrooms marinate too long – about an hour at the most – as they will become mushy. Make the vinaigrette, cook the steak and serve.

"Bad cooks - and the utter lack of reason in the kitchen - have delayed human development longest and impaired it most."

Friedrich Nietzsche, Philosopher