Shelly's Recipe

CABERNET STEAK AND MUSHROOMS

Category: Beef Steaks

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

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

Whisk all marinade ingredients together in a large bowl. Set aside. Transfer half of marinade into 1 shallow non-reactive pan or bowl and reserve other half of marinade for mushrooms.
Trim excess fat from steaks and make small cuts with a knife into fat around edge of steaks. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in refrigerator.

Preheat a grill to high heat. Place steaks on hot grill for 3 minutes on each side to sear and create nice grill marks. Reduce grill temperature to low and close 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 mushrooms in reserved marinade and place on grill, curved side down. Put leftover marinade from steaks and mushrooms in a small saucepan and bring to a boil for at least 3 minutes, cooking until reduced slightly. Lightly coat serving platter with olive oil and whole leaves of fresh rosemary, oregano, and basil. Transfer steaks and mushrooms to platter and drizzle with sauce. Serves 4