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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