Cabernet Steak and Mushrooms
- 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
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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Cary Kelsberg
Recipe courtesy of Tom Pizzica