School may have started back, but grilling season is far from over. This recipe for Grilled Steak and Mushrooms makes a great weekend or weeknight dinner recipe idea. I used baby Bella, shiitake and bottom mushrooms in this dish, but feel free to use what you like and have on hand. The simple marinade creates a tender and flavorful steak. My kids even ate the mushrooms (so yea). Serve on a bed of watercress for a pretty presentation, or serve as a sandwich for a casual sunday night dinner. This one is a winner.
Grilled Steak with Mushrooms
2 pounds New York strip steaks, 1-inch thick
2 tablespoons olive oil
8 tablespoons balsamic vinegar, divided
1/2 teaspoon Montreal steak seasoning
1 (8-ounce) package baby bella mushrooms, halved
1 (8-ounce) package white mushrooms, halved
1 (3.5-ounce) package shiitake mushrooms, stems removed
2 tablespoons chopped green onions
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Watercress or arugula
1. Place steaks in a large resealable plastic bag or shallow dish. Brush both sides of steaks with oil and 4 tablespoons of the vinegar, and sprinkle both sides with steak seasoning. Cover and refrigerate 30 minutes to 8 hours, turning once.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Thread mushrooms onto skewers. Drizzle with remaining 4 tablespoons vinegar, and season with salt and freshly ground black pepper to taste.
3. Remove steaks from marinade; discard marinade. Place steaks on grill. Grill, covered, 5 to 7 minutes per side or to desired doneness.
4. Meanwhile, place mushroom skewers on grill. Grill 2 minutes per side or until tender. Remove steaks and skewers from grill. Top steaks with mushrooms, sprinkle with green onions and parsley, and serve.
Note: If using wooden skewers, soak at least 30 minutes to prevent burning.