Cabernet Steak and Mushrooms

Name: Cabernet Steak and Mushrooms
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 1 cup dry cabernet sauvignon

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Level: Intermediate
Total: 1 hr 5 min

Prep: 15 min
Inactive: 30 min
Cook: 20 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 5 min

Prep: 15 min
Inactive: 30 min
Cook: 20 min

Yield: 4 servings

Ingredients

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

Marinade:

1 cup dry cabernet sauvignon

Directions

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.