Grilled Steak And Portabella Stacks

• 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

1. Heat grill to medium (350u0b0 to 450u0b0). 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.
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.
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.

olive oil, balsamic vinegar, soy sauce, pepper, olive tapenade, flatleaf parsley, beef tenderloin, portabella mushroom caps, red bell pepper, thin slices sweet onion, torn watercress

Taken from www.myrecipes.com/recipe/grilled-steak-portabella-stack (may not work)