Recipe

• 1/2 cup red wine
• 1/2 cup balsamic vinegar
• 2 tbsp coarsley ground peppercorns
• 2 cloves garlic, finely chopped
• 2-4 beef strip loins (160zs total)
• 1/4 cup grapeseed oil - I used less
• 1 tbsp dijon mustard
• 1/2 cup each sliced button, shiitake and oyster mushrooms - I added crimini and brown, too
• 1 tsp olive oil
• salt & pepper - to taste
• 4 cups baby spinach leaves

Preparation:

1. In a small bowl, whisk wine, vinegar, peppercorns and garlic. Reserve 6 tbsp for dressing.
2. Pour remaining marinade into a plastic bag containing beef.
3. Marinate, refrigerated, 2-24 hours.
4. Whisk grapeseed oil and mustard into reserved marinade; season to taste
5. Saute mushrooms in olive oil, seasoning to taste.
6. Preheat the bbq.
7. Remove beef from marinade and grill to desired doneness, turning once.
8. Transfer meat to cutting board and thinly slice across the grain.
9. Toss spinach and mushrooms with dressing and in place in individual bowls.
10. Top each with sliced steak.

I really liked this one. I'm pretty sure I used more than one cup per serving for the spinach, though. This is one I will make again, for sure. The earthiness and meatiness from the mushrooms didn't make it seem like the actual meat portion was too small. Not sure of the nutritional content of this one yet, but I will put it into Nutrition Data and add it when I have the chance.