Grilled Hot Pepper Steak with sauteed Portobello Mushrooms

2014-r-xl-curry-glazed-beef-tenderloins

  • 1/2 cup extra-virgin olive oil
  • 5 tablespoons Steve’s Akaka Falls Farm Passion Fruit Bhut Jolokia
  • 2 tablespoon sliced fresh garlic
  • Salt and 10 whole pepper corns
  • 3 shallots, sliced thin
  • 1/4 cup sherry
  • 1/4 pound portobello mushrooms
  • 2  1 inch thick steaks (1 pound each)
    Fresh parsley for garnish

    Directions

    1.
    Light a charcoal grill. In a bowl, whisk the olive oil with the hot pepper jam. Add steak and garlic. Marinade steak at room temperature for 45 minutes.
    2.
    In a saute pan, stir the shallots over medium-low heat with olive oil. Add cleaned and sliced mushrooms after shallots have started to caramelize… 20-25 minutes. Next add the sherry, lower the temperature and let simmer to reduce the sauce for 10 minutes. Remove from heat.
    3.
    Season the steaks generously with salt and slice slivers in the steak to insert the peppercorns and garlic slices. Grill the steaks over high heat, turning occasionally, about 7 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 10 minutes. Slice meat and serve with the sauteed mushrooms.
    Garnish with fresh parsley.

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