Grilled Flank Steak, Portobello and Green Bean Salad

• 1/4 cup olive oil
• 1/3 cup balsamic vinegar
• 2 tablespoons orange juice
• 1 tablespoon minced garlic
• 1/2 teaspoon chili flakes
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/4 pound flank steak, trimmed of all visible fat
• 4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
• 1 tablespoon water
• 2 teaspoons Dijon mustard
• 3/4 pound green beans, trimmed
• 1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
• 4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
• 1/2 small red onion, thinly sliced

1. Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk.
2. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top.
3. Marinate in the refrigerator for at least 1 or up to 4 hours.
4. Make dressing:
5. Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper.
6. Whisk until incorporated.
7. Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes.
8. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes.
9. Drain and reserve.
10. Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat.
11. Remove steak and mushrooms from marinade, and discard marinade.
12. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms.
13. Remove to a cutting board and let rest about 10 minutes.
14. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
15. To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing.
16. Divide among 4 plates.
17. Note for Nutrition Analysis: 1/2 the marinade remains after marinating so subtract 1 TBS olive oil, 1 1/2 TBS Balsamic, 1 TBS orange juice and 1 teaspoon garlic from analysis
18. Per Serving:
19. Calories 410; Total Fat 19 g; (Sat Fat 4.5 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 37 g; Carb 25 g; Fiber 8 g; Cholesterol 45 mg; Sodium 330 mg
20. Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc
21. Good source of: Thiamin, Calcium, Magnesium

olive oil, balsamic vinegar, orange juice, garlic, chili flakes, salt, fresh ground black pepper, flank steak, portobello mushroom, water, mustard, green beans, baby spinach, tomatoes, red onion

Taken from www.foodnetwork.com/recipes/ellie-krieger/grilled-flank-steak-portobello-and-green-bean-salad-recipe.html (may not work)