Grilled Hot Pepper Steak with Sautéed Portobello Mushrooms

Grilled Hot Pepper Steak with Sautéed Portobello Mushrooms

Grilled Hot Pepper Steak with Sautéed Portobello Mushrooms

INGREDIENTS:

  • 4 oz. organic clarified butter, melted
  • 5 tbsp. Steve’s Akaka Falls Farm Passion Fruit Bhut Jolokia
  • 2 tbsp. sliced fresh garlic
  • Salt and 10 whole peppercorns
  • 3 shallots, sliced thin
  • 1/4 cup sherry
  • 1/4 pound portobello mushrooms
  • Two 1-inch thick steaks
  • Fresh parsley for garnish
DIRECTIONS:
  1. Light a charcoal grill. In a bowl, whisk the melted butter with the hot pepper jam. Add the steak and garlic. Marinade the steak at room temperature for 45 minutes.
  2. In a sauté pan, stir the shallots over medium-low heat with 1 tbsp. of clarified butter. Add the cleaned and sliced mushrooms after the shallots have started to caramelize, 20-25 minutes.
  3. Next, add the sherry. Lower the temperature and let simmer to reduce the sauce for 10 minutes.
  4. Remove from the heat.
  5. Season the steaks generously with salt and slice slivers in the steak to insert the peppercorns and garlic slices.
  6. Grill the steaks over high heat, turning occasionally, about 7 minutes for medium-rare meat. Transfer the steaks onto a carving board and let rest for 10 minutes.
  7. Slice the meat and serve with the sautéed mushrooms. Garnish with fresh parsley.

Oh, so yum!

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