Grilled Steak and Portobello Mushroom Sandwiches 4.000

Marge Ely for The Washington Post

Dinner in Minutes Aug 21, 2013

This is the first in a five-week series of dinners that are part of the Six O'Clock Scramble's Family Dinner Challenge.

Chevy Chase resident Aviva Goldfarb, founder of the online meal-planning service, has devised a solid game plan for September, when school activities really kick in. She has compiled research that shows kids and teens who share family dinners at least three nights a week are better off in lots of ways. You'll be able to find a grocery list for each of the recipes featured in this space at www.familydinnerchallenge.com.

We're offering you a headstart this month. These sandwiches pack a meaty mouthful, with a combination of quickly marinated steak and mushrooms; you can easily adapt to an all-portobello option for the vegetarians at your table.

If you have a quick-heating gas grill, it can be used to cook the steak and mushrooms.

Serve with potato salad; you can find a quick version on the Six O'Clock Scramble site as well.


Servings: 4
Ingredients
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon smoked Spanish paprika (pimenton), or more as needed
  • 1/4 teaspoon kosher salt
  • 2 or 3 cloves garlic
  • 2 to 4 portobello mushroom caps (6 to 8 ounces total)
  • 1 pound boneless steak, such as flank steak (less than 1 inch thick)
  • 3 tablespoons herbed or plain soft goat cheese
  • 4 whole-wheat buns, such as Arnold Sandwich Thin Rolls

Directions

Preheat one or two large grill pans on the stove over high heat, or position an oven rack 4 to 6 inches from the broiler element.

Combine the vinegar, oil, smoked paprika (to taste) and salt in a gallon-size zip-top bag.

Mince the garlic (to taste) and add to the bag. Use a vegetable brush to clean the portobellos or rinse then pat dry thoroughly. Place them and the steak in the bag, pressing as much air out as possible before sealing. Massage to coat evenly. Marinate at room temperature for 10 minutes, turning as needed; take the goat cheese out of the refrigerator.

Arrange the steak and the portobellos, gill sides up, in the grill pan, discarding any excess marinade; you may need to use a second pan to cook them all simultaneously. Cook them for 4 to 6 minutes per side (for medium-rare meat). Cut the portobellos into thin slices while the meat rests.

Meanwhile, toast the whole-wheat buns, if desired. Spread those inside surfaces with the goat cheese.

Arrange the buns on each plate. Thinly slice the meat against the grain on a slight diagonal. Divide the slices of portobello and steak on each bottom bun, drizzling any accumulated juices from the cutting board. Serve warm.

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Recipe Source

From Aviva Goldfarb and the Six O'Clock Scramble.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.