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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Bad cooks -- and the utter lack of reason in the kitchen -- have delayed human development longest and impaired it most."
-Friedrich Nietzsche, Philosopher

The refrigerator light goes on...

This is a flavorful but light topping for your grilled steak. Choose more flavorful mushrooms like crimini or shiitaki. It is best to not let the mushrooms marinate too long – about an hour at the most – as they will become mushy. Make the vinaigrette, cook the steak and serve.

Matchstick

The term matchstick refers to a technique of cutting vegetables like carrots or zucchini into matchstick shapes. Begin by slicing the vegetable into 1 to 2 inch lengths. Cut each length into 1/8 inch slices. Stack those slices and cut into 1/8 inch matchstick size strips.

Grilled Beefsteak with Mushroom Vinaigrette

Servings = 2 | Serving size =4 ounces steak with mushrooms

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does make good leftovers as sandwiches.

2 ounces	crimini or other wild mushrooms
4 tsp	extra virgin olive oil
1 tsp	white wine vinegar
1 tsp	maple syrup
1/8 tsp	dried tarragon
1/4 tsp	salt
	fresh ground black pepper (to taste)
8 ounces	skirt steak or flank steak

Thinly slice the mushrooms into matchsticks.

Place the mushrooms in a bowl and add the olive oil, vinegar, maple syrup, tarragon, 1/8 teaspoon salt and the pepper.

Toss well.

Place a large skillet in the oven and preheat to 375°F.

Sprinkle the remaining 1/8 teaspoon salt over the steak.

When the pan is hot add the steak. Cook for about 7 minutes and turn over. Cook for another 4 to 6 minutes.

Serve the steak topped with the mushroom vinaigrette.