Ingredients:

1 medium portobello mushroom, stem removed and gills scraped clean

1 teaspoon freshly chopped thyme

2 teaspoons olive oil

2 (4-ounce) filet mignon steaks

kosher salt and pepper

¼ cup light dressing of your choice

2 cups fresh greens

Grilled Baby Red Potatoes

8 ounces baby potatoes, scrubbed well

kosher salt and freshly ground black pepper

1 tablespoon roughly chopped parsley

 

Directions:

Heat grill to medium-high heat. Place the portobello cap onto the grill and cook for 10 minutes, until completely tender. Remove from grill, season with salt and pepper, slice into strips and add to a small bowl. Sprinkle with freshly chopped thyme. Cover with foil to keep warm.

 

Rub steaks with olive oil and season on both sides with salt and pepper. Grill steaks until medium, about 6 minutes. Remove steak from grill. Add potatoes to a medium saucepan. Cover potatoes with cold water and add a big pinch of salt. Bring to a boil, reduce heat to a simmer and cook for 6 minutes. Drain well and pat dry. Slice potatoes in half. Place in grill and cook for 5 minutes, until tender and crisp. Sprinkle with parsley when served. Serve the steak with grilled mushrooms on top along with greens tossed in dressing and grilled potatoes.

 

Serves 2

 

Per Serving: 391 calories, 37g protein, 22g carb (3g fiber), 17g fat (5g sat), 93mg chol, 4 protein, 2 grain, 1½ vegetable, 2 fat