Enjoy with Roast Heirloom Potatoes and Fennel Salad.
Grilled Tuscan Rib-Eye Steak with Sauteed Wild Mushrooms
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 2
Ingredients
- Sea Salt and Freshly Ground Black Pepper –
- Extra Virgin Olive Oil –
- Rosemary – 6 sprigs, leaves picked from 4 of them
- Fresh Sage – 3 sprigs, leaves picked and torn
- Lemon – zest and juice of 1
- Ribeye Steaks
For the Mushrooms
- Olive Oil – 3 1/2 tablespoons
- Garlic Cloves – 2, minced
- Dried Rosemary – 3/4 teaspoon
- Wild Mushrooms –
- Balsamic Vinegar or Red Wine Vinegar – 2 1/2 tablespoons
Instructions
- Either light your barbecue and let it burn down to nice hot glowing coals, or preheat the oven to 180°C/350F/gas 4 and heat up your griddle pan.
- Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat. Add garlic and 3/4 teaspoon rosemary and sauté 30 seconds. Add all mushrooms and sauté until beginning to soften, about 2 minutes. Add 1/2 tablespoon vinegar and stir to coat. Season mushrooms to taste with salt and pepper.
- Meanwhile, pat the steaks with olive oil. Chop up the rosemary and sage leaves and sprinkle over both sides of your steaks with a good pinch of sea salt and ground black pepper as well.
- To give your steak some extra flavor, tie the remaining rosemary sprigs and sage together and bash them in a pestle and mortar with a little salt and a glug of olive oil. As you cook and turn your food, brush it with the rosemary branch to flavor it with all the lovely lemony oily juices from the pestle and mortar.
- Cook the steaks on the bbq to your liking, turning them every minute. Once ready, transfer to a plate and top with mushrooms mixture. Drizzle Extra Virgin Olive Oil and serve.
Notes
- Not Included in Large Kitchen Box: Salt & Pepper, Olive OIl, Lemon, Sage, Dried Rosemary, Vinegar
Nutrition
- Serving Size: 2
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