This French-inspired meal is best enjoyed outside fresh off the grill! Cremini mushrooms soak up savoury soy, balsamic vinegar and garlic in a foil pouch for easy clean-up.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Montreal Spice Blend
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Salt and Pepper*
Before starting, wash and dry all produce. While you prep, preheat grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch pieces. Toss potatoes with onions, half the Montreal spice, 1 tbsp oil and 2 tbsp water (dbl both for 4ppl) in a medium bowl. Thinly slice mushrooms. Peel, then mince or grate garlic. Stir together garlic, soy sauce, 1/2 tsp dried thyme and 1 tbsp oil (dbl both for 4ppl) in a small bowl. Pat steak dry with paper towels. Season with remaining Montreal spice and drizzle with 1/2 tbsp oil (dbl for 4ppl).
Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch edges to seal pouch. Layer two 24x12-inch pieces of foil. Arrange mushrooms on one side of foil. Drizzle with garlic mixture from small bowl. Fold foil in half over mushrooms and pinch edges to seal pouch. (NOTE: Make 2 pouches each of potatoes and mushrooms for 4ppl, using 2 pieces of foil per pouch.)
Place potato pouch of one side grill, close lid and grill, until tender, 18-20 min.
Place mushroom pouch on same side of grill as potatoes, close lid and grill, until tender, 14-16 min.
Lightly oil grates on other side of grill and add steak. Grill steak, flipping once, until cooked to desired doneness, 4-7 min per side.**
Whisk together balsamic, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4ppl) in a large bowl. Add spring mix and toss to combine. Season with salt and pepper. Carefully open foil pouches. Thinly slice steaks. Divide steak, potatoes and salad between plates. Top steak with mushrooms.