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Have questions about summer food? Don't miss our Twitter chat with Ellie. Renee Comet /USA WEEKEND.
Have questions about summer food? Don't miss our Twitter chat with Ellie. Renee Comet /USA WEEKEND. / Food Styling /Lisa Cherkasky

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Join Ellie Krieger for a Twitter chat about summer food at 1 p.m. ET Tuesday, May 29.

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Your Summer Menu

• Cheesy Stuffed Burgers
• Steak and Mushrooms Chimichurri

• Colorful Coleslaw
• Creamy Potato Salad

• Grilled Fruit Sundaes


Nothing gives you summer sizzle quite like a grilled steak. To make it optimally healthy and appealing, choose a lean cut like the sirloin used here, and make a smart portion more sumptuous by slicing it thinly and serving it with meaty grilled mushrooms piled on grilled crusty bread. A dousing of Chimichurri, a simple, classic Argentinean sauce made with fresh herbs and garlic, takes it to another level entirely.

Steak and Mushrooms Chimichurri

For the chimichurri sauce:
• 2/3 cup packed fresh Italian parsley
• 1/3 cup packed fresh cilantro
• 3 Tbs. olive oil
• 1 large clove garlic
• 2 Tbs. red wine vinegar
• 2 Tbs. water
• ¼ tsp. crushed red pepper flakes
• ¼ tsp. salt

For the steak:
• Cooking spray
• 12 ½ -inch thick slices whole grain baguette (about 4 ounces)
• 2 large Portobello mushroom caps
• 1 Tb. olive oil
• 1 ½ pounds top sirloin steak, trimmed
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper

Puree all the ingredients for the chimichurri in a food processor until it reaches the consistency of a sauce. The sauce can be made ahead and will keep for up to 3 days in an airtight container in the refrigerator.

Spray a grill with cooking spray and preheat to medium-high heat. Brush both sides of the bread slices and the mushrooms lightly with the olive oil. Season the mushrooms and the steak on both sides with the salt and pepper. Put the steak and mushrooms on the grill and cook them both for 6-7 minutes per side for a medium rare steak and until the mushrooms are softened and have grill marks. Transfer to a cutting board and allow the steak to rest for 5 minutes; thinly slice. Then thinly slice the steak and mushrooms.

Grill the bread until toasted and grill marks are formed, about 2 minutes per side. To serve, place 2 pieces of toast on each plate, top with slices of meat and mushrooms and drizzle with the sauce.

Makes: 6 servings

Per serving: 270 calories, 9g carbohydrates, 27g protein, 14g fat (3g saturated), 1g fiber, 50mg cholesterol, 490mg sodium

Don't miss our Twitter chat about summer food with Ellie on May 29 at 1 p.m. ET #USAWEllie.

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Ellie Krieger is host of the The Food Network’s hit show “Healthy Appetite,” which airs on The Cooking Channel. The author of three cookbooks, her latest is Comfort Food Fix: Feel Good Favorites Made Healthy. A registered dietitian, Ellie has helped out with First Lady Michelle Obama’s “Let’s Move” campaign and has teamed up with New York City SchoolFood initiative, where she created healthy, delicious menu items for students citywide.