Grilled Steak and Portabella Stacks

Ingredients

• 3 tablespoons balsamic vinegar 
• 4  beef tenderloin steaks thick (each 6 oz. and)
• 1 tablespoon flat-leaf parsley finely chopped
• 3 tablespoons olive oil 
• 2 tablespoons olive tapenade 
• 0.5 teaspoon pepper 
• 4 large portabella mushroom caps (5-in.-wide)
• 1 large bell pepper red stemmed seeded quartered
• 1 tablespoon soya sauce 
• 4 slices onion sweet thin
• 2 cups torn watercress 

Equipment

• bowl
• whisk
• grill

Directions

1. Heat grill to medium (350 to 450). In a medium bowl, whisk together oil, vinegar, soy, and pepper; transfer 1/4 cup to a small bowl.
2. Whisk tapenade and parsley into medium bowl of dressing; set aside.
3. Brush steaks, mushrooms, and bell pepper with the 1/4 cup dressing.
4. 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.
5. Arrange mushrooms, cupped side up, on a platter. Top each with watercress, then a steak, pepper piece, and onion slice.
6. Drizzle with reserved tapenade dressing.