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Grilled Veggies and Steak

  • Prep 20 min
  • Total 30 min
  • Ingredients 5
  • Servings 4

Ingredients

1
package (6 oz) small fresh portabella mushrooms
1/2
lb beef sirloin steak (about 3/4 inch thick), cut into 3/4-inch cubes
1
cup frozen pearl onions (from 1-lb bag), thawed
1/2
cup plus 2 tablespoons balsamic vinaigrette
1/2
cup halved grape or cherry tomatoes
© 2009 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
350mg
14%
Potassium
390mg
11%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
6%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Throw in a ciabatta loaf or some petits pains, and maybe a jar of store-bought tapenade spread for a light summertime dinner.

Directions

  • 1 Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (grill “wok”). Place basket on cookie sheet to carry to grill to catch drips.
  • 2 Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes.
  • 3 Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette.

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