Cabernet Steak And Mushrooms
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
55
Spice
40
Sweetness
61
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cup
Onion (finely chopped)1 cup
Balsamic Vinegar1 tsp
Salt4 large
Portobello Mushrooms1 cup
Cabernet Sauvignon (dry)Directions:
1
Whisk all the marinade ingredients together in a large bowl
2
Set aside
3
Transfer half of the marinade into 1 shallow non-reactive pan or bowl and reserve the other half of the marinade for the mushrooms
4
Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks
5
Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator
6
Preheat a grill to high heat
7
Place steaks on the hot grill for 3 minutes on each side to sear and create nice grill marks
8
Reduce the grill temperature to low and close the lid
9
Continue cooking steaks an additional 5 to 10 minutes for medium-rare, turning them halfway through
10
Let steaks rest for 5 minutes before serving
11
Meanwhile, dip the mushrooms in the reserved marinade and place on the grill, curved side down
12
Put the leftover marinade from the steaks and mushrooms in a small saucepan and bring to a boil for at least 3 minutes and cook until reduced slightly
13
Lightly coat the serving platter with extra-virgin olive oil and whole leaves of fresh rosemary, oregano, and basil
14
Transfer the steaks and mushrooms to the platter and drizzle with the sauce