Steak & Mushrooms with Harvest Vegetables

Note from Cheri: This recipe, shared with us from The Mushroom Council, is really handy in that it plans for leftovers that can then be turned into a grilled steak and vegetable pizza. Double duty recipes, such as this one, can save you tons of time in the kitchen. They also cut down on the boredom typically associated with leftovers. Follow this link for the pizza recipe. For more information about mushrooms, as well as lots of other great mushroom recipes, follow this link.

1 1/2 pound flank steak, pierced with a fork 1 pound small fresh white mushrooms, about 6 cups 1 pound zucchini, halved lengthwise and cut into 1 1/2 inch pieces, about 2 cups 2 medium onions, cut in wedges, about 2 cups 1 large red bell pepper, cut in 2 inch pieces, about 1 1/4 cups 3/4 cup balsamic vinegar and oil salad dressing (follow this link to make your own, or use purchased dressing)

Serves 4 if you reserve half for making the grilled steak and vegetable pizza, otherwise serves 8. Arrange vegetables and meat in a large baking dish. Add dressing, turn and toss until well coated. Cover and let stand at room temperature for 20 minutes. Meanwhile, preheat an outdoor grill or the broiler. Arrange vegetables on grill or broiler rack. Cook about 6 inches from the heat source until vegetables are tender, about 10 minutes, turning occasionally. Remove from grill or broiler to a covered bowl. Place meat on rack and grill or broil until cooked as desired, about 5 minutes each side for medium doneness. Thinly slice steak diagonally across the grain. If desired, reserve 1 cup steak and 2 cups vegetables to make grilled steak and vegetable pizza.