Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 4 14 ounce rib-eye steak
- 2 portobello mushrooms, stems and gills removed
- 12 sun-dried tomatoes
- 4 fresh rosemary sprigs
- salt and pepper to taste
- Steak Sauce:
- 1 cup beef stock
- 1/2 cup balsamic vinegar
- 1/4 cup fresh ginger, finely chopped
- 1/4 cup shallots, finely chopped
- 1/4 cup carrots, finely chopped
- 1/4 cup celery, finely chopped
- salt and pepper to taste
Preparation:
Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means sauté until browned slightly). Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.Meanwhile, preheat your grill. Grill steak. Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender. Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs.
Place grilled steak on plate. Top with rosemary skewers and sauce. Serve.
