Directions for: Steak or Pine Nut And Sundried Tomato-Stuffed Portabella Mushroom; Pear, Feta and Romaine Salad
Ingredients
2 Tbsp raspberry vinegar (30 mL)
2 Tbsp olive oil (40 mL)
1 tsp prepared garlic in a jar (5 mL)
tsp honey (7 mL)
1 tsp sesame oil (5 mL)
6 cup Romaine lettuce (or 4 cups Romaine with 2 cups butter lettuce)
1 cup diced fresh pear (1 pear or 250 mL)
2 oz feta cheese, crumbled (57 g)
cup sliced black olives (75 mL)
1 large Portabella mushroom
Olive oil
1 Tbsp sweet chili sauce (15 mL)
4 to 5 zucchini slices
2 Tbsp chopped red onion (30 mL)
1 pineapple slice (optional)
Fresh ground pepper
Mrs. Dash Herb and Garlic
Sundried tomatoes (in a jar)
Balsamic vinegar
Parmesan cheese (sprinkle)
1 Tbsp Pine nuts (15 mL)
2 to 3 tbsp Gruyere cheese, grated (30 to 50 mL)
675 g lean sirloin steak (20 oz)
Mrs. Dash Peppercorn Blend or Montreal steak spice
Whole-wheat baguette
Olive oil and balsamic vinegar
Directions
1. In a small bowl, whisk together vinegar, olive oil, garlic, honey and sesame oil.
2. Toss lettuce, pear, feta, and olives in another bowl. Just before serving, pour dressing over salad.
3. Preheat BBQ to medium (350 F or 175 C).
4. Brush mushrooms with olive oil then with sweet chili sauce. Layer zucchini slices, chopped red onion, pineapple chunks and sundried tomatoes.
5. Sprinkle with fresh ground pepper, and Mrs. Dash Herb & Garlic and a small amount of balsamic vinegar.
6. Sprinkle with Parmesan cheese, pine nuts and top with grated Gruyere cheese.
7. Place on piece of aluminum foil sprayed with cooking spray. Cook 15 minutes in BBQ, then removed from foil and cook directly on the grill for 5 minutes. Set aside.
8. Sprinkle steak with Mrs. Dash Peppercorn blend or Montreal steak spice. Grill steak on BBQ to desired wellness.
9. Slice baguette. Mix equal measures oil and vinegar for dipping.
See more: Picnic, Dinner, Summer, Main, Vegetables, Grill, Barbeque, Beef, Mushrooms, BBQ