Grilled Marinated Steaks with Mushroom Sauce

Ingredients:
  • The Steaks:
  • 4 (8 oz.) bone-in steaks (Porterhouse, rib-eye, T-bone, etc.)
  • or 4 (6 oz.) boneless steaks (New York strip, tri-tip, top sirloin. etc.)
Marinade Ingredients:
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp soy sauce
  • Juice of 1/2 large fresh lemon (2 tablespoons)
  • 2 garlic cloves, finely minced
  • 2 Tbsp olive oil
  • 2 Tbsp canola or vegetable oil
  • 1/4 tsp freshly ground pepper
  • 1/2 tsp Tabasco Brand sauce
  • 1/8 tsp dried basil leaves, crushed
Mushroom Sauce Ingredients:
  • Juice of 1/2 fresh lemon (2 tablespoons)
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp soy sauce
  • 1/2 tsp Tabasco brand sauce
  • 1/8 tsp basil leaves
  • 1/4 cup butter
  • 3/4 to 1 lbs mushrooms, sliced or left whole if small
  • 4 to 6 green onions, chopped
  • 2 garlic cloves, finely minced
  • Salt and freshly ground pepper to taste
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Preparation:

In large zipper-style plastic bag or large glass baking dish add all the ingredients for the marinade, mixing well. Place steaks into mixture and marinate for 2 hours at room temperature or for several hours in the refrigerator, turning every half hour or so.

Build a high-heat fire. Set grill rack in place, cover grill with lid and let rack heat up, about 5 minutes.

Remove steaks from marinade; discard marinade.

Grill steaks uncovered, until well browned on one side, 2 to 3 minutes. If steaks start to flame, pull them to cooler part of grill or extinguish flames with a spray bottle filled with water.

Once steaks are well browned on both sides, slide each one to cooler part of grill. Continue grilling over medium fire to desired doneness, 5 to 6 minutes more for rare (120° F), 6 to 7 minutes for medium rare (125° F), 7 to 8 minutes for medium rare (130° F) or 8 to 9 minutes for medium (135*-140° F). Let steaks rest 5 minutes and then serve immediately with Mushroom Sauce spooned atop the steaks.

Sauce Preparation:

In a small bowl whisk together the lemon juice, Worcestershire sauce, soy sauce, Tabasco and basil leaves. Set aside.

Melt the butter in a large sauté pan over medium-high heat. Add the mushrooms, onions and garlic and sauté for 2 minutes, stirring occasionally. Add reserved mixture and simmer, uncovered for about 5 minutes, stirring occasionally. Season to taste with salt and pepper.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:






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