Prep
20 min
Total
35 min
Serves
4-6
INGREDIENTS
- 4-6 Yukon Gold potatoes
- 450g asparagus
- 1 tbsp Mr. Dash Chipotle seasoning or other salt-free seasoning
- 1 1/2 lbs or 675g thick sirloin steak
- 1-2 Portabella mushrooms
Balsamic Reduction
- 2 tbsp red sweet onion
- 1 tsp olive oil
- 1/2 cup prepared garlic from a far or minced from a jar
- 1 tsp grated fresh ginger or minced from a jar
- 1 tbsp maple syrup
- 2 tbsp veggie broth or water
- 1/2 cup Balsamic vinegar
METHOD
- Cut potatoes into quarters and rinse. Place in a large pot with cold water and bring to a boil. Reduce to medium and cook until you can easily pierce with a knife.
- Wash and snap asparagus ends. Set aside in steamer
- Finely chop onion. Heat oil in a small stove top pot at medium heat. Add onion. Sauté slightly, then add garlic and ginger. Continue stirring for 1 additional minute, then add balsamic vinegar, maple syrup and water (or broth). Simmer until mixture reduces in half. Remove from heat, then reheat just before portabella and steaks are cooked and resting.
- Remove stem of portabella. Sprinkle spice all over portabella and steak.
- Grill portabella until you see grill marks and steak to your preferred tenderness. Let each rest in foil as they are done.
