Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 4Total Time35 mins
AuthorRoxanne Chan, Albany, CA,
Roxanne Chan was chosen as a runner-up in one of our reader weeknight challenge contests, thanks to this super-simple dinner. Just omit the steak, and it becomes a vegetarian main course.

How to Make It

Step 1
1

Heat grill to medium (350° to 450°). In a medium bowl, whisk together oil, vinegar, soy, and pepper; transfer 1/4 cup to a small bowl. Whisk tapenade and parsley into medium bowl of dressing; set aside. Brush steaks, mushrooms, and bell pepper with the 1/4 cup dressing.

Step 2
2

Grill steaks, mushrooms, pepper, and onion with lid down, turning once, until grill marks appear on pepper and onion, mushrooms are tender, and steak is done the way you like, 8 to 15 minutes total for vegetables and medium-rare meat.

Step 3
3

Arrange mushrooms, cupped side up, on a platter. Top each with watercress, then a steak, pepper piece, and onion slice. Drizzle with reserved tapenade dressing.

Ingredients

 3 tablespoons olive oil
 3 tablespoons balsamic vinegar
 1 tablespoon soy sauce
 1/2 teaspoon pepper
 2 tablespoons olive tapenade
 1 tablespoon finely chopped flat-leaf parsley
 4 beef tenderloin steaks (each 6 oz. and about 1 1/2 in. thick)
 4 large (5-in.-wide) portabella mushroom caps
 1 large red bell pepper, stemmed, seeded, and quartered
 4 thin slices sweet onion
 2 cups torn watercress

Directions

Step 1
1

Heat grill to medium (350° to 450°). In a medium bowl, whisk together oil, vinegar, soy, and pepper; transfer 1/4 cup to a small bowl. Whisk tapenade and parsley into medium bowl of dressing; set aside. Brush steaks, mushrooms, and bell pepper with the 1/4 cup dressing.

Step 2
2

Grill steaks, mushrooms, pepper, and onion with lid down, turning once, until grill marks appear on pepper and onion, mushrooms are tender, and steak is done the way you like, 8 to 15 minutes total for vegetables and medium-rare meat.

Step 3
3

Arrange mushrooms, cupped side up, on a platter. Top each with watercress, then a steak, pepper piece, and onion slice. Drizzle with reserved tapenade dressing.

Grilled Steak and Portabella Stacks