Tribune news service

When I think of Father’s Day, steak always comes to mind. For this easy dinner, the steak is cooked in a sweet and tangy balsamic glaze that coats it. I like to save preparation time by using frozen chopped onions from the freezer case and sliced mushrooms from the produce department.

Watercress adds a little bite to the salad, and the croutons add a crunchy texture. Here’s a hint on storing watercress. Wash and dry the bunch of watercress, wrap a damp paper towel around the bottom of the stems and place in a plastic zip bag. It will keep for a week in the vegetable drawer of the refrigerator.

Helpful Hints

n You can use boneless chicken thighs instead of steak.

n You can use 1/4 cup chopped fresh onion instead of frozen onion. Saute it 2 minutes longer than the frozen onion.

n Add the croutons to the salad just before serving. This will keep them crisp.

Countdown

n Prepare all ingredients.

n Make salad and set aside.

n Make steak.

Shopping List

To buy: 1 package frozen chopped onion, 1 container sliced portobello mushrooms, 2 large tomatoes, 1 bunch watercress, 1 bag whole wheat croutons, 1 bottle reduced-fat oil and vinegar dressing, 1 bottle balsamic vinegar and 3/4 pound grass-fed strip steak.

Staples: olive oil, salt and black peppercorns.