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Cabernet Steak and Mushrooms




Source of Recipe


Food Network


Recipe Introduction


Recipe courtesy Cary Kelsberg
Show: BBQ with Bobby Flay
Episode: Barbecue Feuds
Yield: 4 servings



List of Ingredients




Marinade:
1 cup dry cabernet sauvignon
2/3 cup finely chopped onion
1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves, plus sprigs for garnish
1 teaspoon chopped fresh oregano leaves, plus sprigs for garnish
1 teaspoon chopped fresh basil leaves, plus sprigs for garnish
2 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

4 New York strip steaks, 1 1/2 to 2 inches thick
4 large portobello mushrooms



Recipe



Whisk all the marinade ingredients together in a large bowl. Set aside.
Transfer half of the marinade into 1 shallow non-reactive pan or bowl and reserve the other half of
the marinade for the mushrooms.

Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the
steaks. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the
refrigerator.

Preheat a grill to high heat.

Place steaks on the hot grill for 3 minutes on each side to sear and create nice grill marks. Reduce
the grill temperature to low and close the lid. Continue cooking steaks an additional 5 to 10
minutes for medium-rare, turning them halfway through. Let steaks rest for 5 minutes before
serving.

Meanwhile, dip the mushrooms in the reserved marinade and place on the grill, curved side down. 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. Lightly coat the serving platter with extra-virgin
olive oil and whole leaves of fresh rosemary, oregano, and basil. Transfer the steaks and mushrooms
to the platter and drizzle with the sauce.