Mushroom marinade: 2 - cups virgin olive oil
1 - cup balsamic vinegar
1/2 - cup corn syrup
2 - tablespoon dijon mustard
1 - teaspoon dried thyme
1 - teaspoon dried basil
Blend above ingredients for 60 seconds on high in blender.
Marinate mushrooms for up to six hours in refrigerator
Portabello relish:
4 - marinated and grilled portabello mushrooms, diced 1/2"
2 - whole grilled garlic cloves
1 - shallot chopped
1 - red pepper diced, 1/4"
1- tablespoon green peppercorns rinsed
1/4 - cup brown sugar
2 - cups bourbon
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Mushrooms: Grill over medium high heat for approximately 2 minutes per side,
let cool before dicing.
Relish:
In medium sauce pan mix bourbon,sugar, shallots,
peppercorns, red pepper and garlic and reduce over
high heat for approximately 3 minutes on side burner
then add diced mushrooms, heat for about 1 minute more,
season with salt and pepper to taste, hold warm.
Steaks:
Rub steaks with olive oil and grill over high heat
until desired tempture is obtained.
Serve grilled steak atop a heaping mound of relish.
Suggested accompaniments garlic mashed potatoes and
grilled fresh asparagus.
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