Grilled Steak, Mushroom And Green Bean Salad

• 1/2 pound large white mushrooms, halved
• 1/2 pound green beans, trimmed
• 1 red onion, cut into 1/2-inch thick rounds
• 3 tablespoons olive oil
• 1 pound skirt steak, cut crosswise into 4 pieces
• 4 tablespoons balsamic vinegar
• 1 bunch watercress, thick steams removed (about 4 cups)
• kosher salt and black pepper

1. 1. Heat grill to medium-high. In a large bowl, toss the mushrooms, green beans, onion, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. 2. Grill the vegetables (place the beans on the grill perpendicular to the grates to prevent them from falling through), turning occasionally and removing them as they become tender, 8 to 12 minutes. At the same time, grill the steak, brushing occasionally with 2 tablespoons of the vinegar, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
3. 3. Divide the watercress, grilled vegetables, and steak among bowls. Drizzle with the remaining 2 tablespoons of olive oil and 2 tablespoons of vinegar.

white mushrooms, green beans, red onion, olive oil, skirt, balsamic vinegar, kosher salt

Taken from www.epicurious.com/recipes/member/views/grilled-steak-mushroom-and-green-bean-salad-50099712 (may not work)