Summer Recipe: Grilled Steak, Mushroom & Green Bean Salad

Tired of boring, bland salads? Kick off your summer with this refreshing twist using fresh ingredients and a light balsamic vinegar topping. This delicious, simple salad is ideal for a quick lunch or even a hearty dinner.

You can buy fresh ingredients for this salad at Lakeside’s Farmers’ Market, which is held from 9 a.m.-12 p.m. Tuesdays and Fridays from June 21-September 2.steak, mushroom & green bean salad

Here’s what you’ll need:

  • ½ pound large, white mushrooms, halved
  • ½ pound green beans, trimmed
  • 1 red onion, cut into 1⁄2-inch-thick rounds
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 1 pound skirt steak, cut crosswise into 4 pieces
  • 4 tablespoons balsamic vinegar
  • 1 bunch watercress, thick stems removed (about 4 cups)


  1. Heat grill to medium-high. In a large bowl, toss the mushrooms, green beans, onion, 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper.
  2. Grill the vegetables (place the beans perpendicular to the grates to keep them from falling through), turning occasionally, removing them as they become tender, 8-12
  3. Meanwhile, season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Grill alongside the vegetables, brushing occasionally with 2 tablespoons vinegar, 3-5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
  4. Divide the watercress, grilled vegetables and steak among bowls. Drizzle with the remaining 2 tablespoons oil and 2 tablespoons vinegar. Enjoy!

Let us know how your salad tastes in the comments below! What other summer salads does your family share while visiting Lakeside?

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