Chevy Chase, Md., resident Aviva Goldfarb, founder of the Six O’Clock Scramble, an online meal-planning service, has a solid game plan for September, when school activities really kick in. She has compiled research that shows kids and teens who share family dinners at least three nights a week are better off in lots of ways. You can find a grocery list for each of the recipes featured in this space at www.familydinnerchallenge.com.
We’re offering you a head start this month. These sandwiches pack a meaty mouthful, with a combination of quickly marinated steak and mushrooms; you can easily adapt to an all-portobello option for the vegetarians at your table. Serve with potato salad; you can find a quick version on the Six O’Clock Scramble site as well.
Grilled Steak and Portobello Mushroom Sandwiches
4 servings
This is one in a series of dinners that are part of the Six O’Clock Scramble’s Family Dinner Challenge.
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon smoked Spanish paprika (pimenton), or more as needed
1/4 teaspoon kosher salt
2 or 3 cloves garlic
2 to 4 portobello mushroom caps (6 to 8 ounces total)
1 pound boneless steak, such as flank steak (less than 1 inch thick)
3 tablespoons herbed or plain soft goat cheese
4 whole-wheat buns, such as Arnold Sandwich Thin Rolls
Preheat one or two large grill pans on the stove over high heat, or position an oven rack 4 to 6 inches from the broiler element.