Grilled Flank Steak, Portobello and Green Bean Salad

Ingredients

• 5 ounce baby spinach leaves packed (5 cups baby spinach, lightly )
• 0.3 cup balsamic vinegar 
• 0.5 teaspoon chili flakes 
• 2 teaspoons dijon mustard 
• 1.3 pound flank steak trimmed
• 1 tablespoon garlic minced
• 0.8 pound green beans trimmed
• 0.5 teaspoon ground pepper fresh black
• 0.3 cup olive oil 
• 2 tablespoons orange juice 
• 0.8 pound portobello mushroom caps with a paper towel
• 0.5 small onion red thinly sliced
• 0.5 teaspoon salt 
• 1 pound vine-ripened tomatoes sliced into 8 wedges
• 1 tablespoon water 

Equipment

• bowl
• whisk
• grill
• ziploc bags
• grill pan
• cutting board
• glass baking pan
• steamer basket

Directions

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. Marinate in the refrigerator for at least 1 or up to 4 hours.
3. Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper.
4. Whisk until incorporated.
5. Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes.
6. Drain and reserve.
7. Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat.
8. Remove steak and mushrooms from marinade, and discard marinade. 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.
9. Remove to a cutting board and let rest about 10 minutes.
10. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
11. To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
12. 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
13. Good source of: Thiamin, Calcium, Magnesium