Bourbon Steak Portobellos |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love this grilled steak and mushroom dish because it's easy and oh so pretty on the plate. If you like a little spice, add fresh jalapeno pepper to the peppers. &mdash:Kathy Vanderburg, Niceville, Florida Ingredients:
1/4 cup reduced-sodium soy sauce |
1/4 cup bourbon |
2 tablespoons dark brown sugar |
1 beef top sirloin steak (3/4 inch thick and 1 pound) |
4 large portobello mushrooms |
1/2 large sweet red pepper, cut into strips |
1/2 large sweet yellow pepper, cut into strips |
1/2 large sweet onion, halved and sliced |
1 tablespoon olive oil |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
3/4 cup shredded part-skim mozzarella cheese |
Directions:
1. In a small bowl, combine the soy sauce, bourbon and brown sugar; stir until sugar is dissolved. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and refrigerate for 1 hour.
2. Remove and discard stems and gills from mushrooms. Place mushrooms in a shallow dish; brush both sides with remaining marinade; cover and let stand at room temperature for 1 hour.
3. In a small bowl, combine the peppers, onion, oil and 1/4 teaspoon each salt and pepper; toss to coat. Spread in a single layer on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 5-8 minutes or until crisp-tender. Cover and keep warm.
4. Sprinkle steak with remaining salt and pepper. Grill steak, covered, over medium heat for 8-10 minutes on each side or until a thermometer reads 145° for medium-rare, 160° for medium and 170° for well-done.
5. Meanwhile, grill mushrooms, covered, over medium heat for 6-8 minutes or until tender, turning once. Spoon pepper mixture into mushrooms. Cut steak into slices; arrange over pepper mixture. Sprinkle with cheese. Grill, covered, for 3-4 minutes or until cheese is melted. Yield: 4 servings.
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