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Australian Rib Eye with Marinated Portabella Mushrooms and Blue Cheese

Serves

2

Prep Time

20

Cook Time

15

Ingredients

2Australian ribeye steaks about 1 inch each
Marinade for the mushroom
¼ cupExtra-virgin olive oil
2 tbspBalsamic vinegar
1 tbspSoy sauce
1 tspChopped fresh rosemary
½ tspFreshly ground black pepper
¼ tspKosher salt
2 largePortabella mushrooms, each 5 to 6 inches in diameter
¾ cup Fresh bread croutons
1 tbspFinely chopped fresh Italian parsley
½ cupBlue cheese
Kosher salt as needed
Freshly ground black pepper
For garnish
Cilantro leaves, optional
Roasted red pepper, optional

Method

1Place the steak on hot grill, grill for 3 to 4 minutes on each side, rest loosely covered with aluminium foil in a warm place .
2In a small bowl whisk the marinade ingredients
3Wipe the mushrooms clean with a damp cloth or paper towel. Remove and discard the stems. With a teaspoon, carefully scrape out and discard the black gills from the mushroom caps. Place the mushrooms, cap sides up, on a rimmed plate and brush them with the marinade. Turn the mushrooms over and brush again. If you are intending to execute this recipe on the grill then prepare the grill for direct cooking over medium heat.
4In a small bowl combine the croutons with the parsley.
5Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed, until the mushrooms begin to soften, 4 to 6 minutes. Brush the cap sides with some of the remaining marinade from the plate, turn them over, add ¼ cup of the cheese on top of each mushroom. Close the lid and cook until tender when pierced with a knife. Remove from the grill.
6Distribute evenly the combined croutons and parsley over the mushrooms. Salt and pepper to taste slice the rested rib eye steaks and serve immediately with the mushroom

Recipe suggessions based on what you have in your fridge.

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