Grilled Steak And Portabella Stacks

By Sunset
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3 tablespoons olive oil

3 tablespoons balsamic vinegar

1 tablespoon soy sauce

1/2 teaspoon pepper

2 tablespoons olive tapenade

1 tablespoon finely chopped flat-leaf parsley

4 beef tenderloin steaks (each 6 oz. and about 1 1/2 in. thick)

4 large (5-in.-wide) portabella mushroom caps

1 large red bell pepper, stemmed, seeded, and quartered

4 thin slices sweet onion

2 cups torn watercress

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