Grilled Flank Steak Portobello and Green Bean Salad

Ingredients

• 1/4 cup olive oil
• 1/3 cup balsamic vinegar
• 2 tablespoons orange juice
• 1 tablespoon minced garlic
• 1/2 teaspoon chili flakes
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/4 pound flank steak, trimmed of all visible fat
• 4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
• 1 tablespoon water
• 2 teaspoons Dijon mustard
• 3/4 pound green beans, trimmed
• 1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
• 4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
• 1/2 small red onion, thinly sliced

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