This meal was geared pretty much straight at my husband. I’m pretty sure he could eat steak and mushrooms for every single meal. Don’t get me wrong…I am certainly a fan of red meat myself, but I also like to work things like tofu into my diet every once in a while, which is a strict No-No for joint dinner time meals.
This recipe really couldn’t be any easier and is certainly husband-approved. As a bonus, I get to use the grill, which always makes me feel a little bit like a bad ass.
Sprinkle your steaks with cracked peppercorns and salt and pepper and allow to sit out for about 30 minutes.
Melt butter in saucepan over medium heat and stir in the Worcestershire and balsamic vinegar. Once combined, add the mushrooms and stir until fully coated.
Meanwhile, heat your grill up to medium-high heat. Grill steaks until your preferred temperature, about 5 minutes per side for medium-rare. Transfer the steaks to a platter, top each with 1/2 tablespoon of butter (for a little extra decadence), and tent with foil to keep warm while grilling the mushrooms.
Grill the portabellas about 3 minutes per side, just until they start to release their juices.
Divide mushrooms between steaks and serve.
After conquering the grill with this simple meal, feel free to do a Tim the Tool Man Taylor Man Laugh if you are feeling up to it. I know I do.
- 4 14- to 16-ounce New York strip steaks (each about 1 to 1 1/4 inches thick)
- 3 tablespoons black peppercorns, cracked with mallet
- 2 teaspoons coarse kosher salt
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) butter
- 4 teaspoons Worcestershire sauce
- 1 1/2 teaspoons balsamic vinegar
- 1 pound portobello mushrooms, cut into 1/3-inch-thick slices
Makes 4 to 6 servings
Adapted Recipe from Bon Appetit, July 2004