O
ORO Gorgeous grilling!
Ingredients
- 4 top sirloin steaks (about 2 pounds)
- 2 tsp sea salt
- 2 Tablespoons whole peppercorns
- 2 Tablespoons Black Garlic Balsamic
- 2 Tablespoons dijon mustard
- 3 Tablespoons Butter Olive Oil (or Rosemary)
- 2 Tablespoons worcestershire sauce
- 1 Tablespoon Butter Olive Oil (or Rosemary)
- 16 oz any variety mushrooms, quartered or sliced
- salt and pepper
- 2 Tablespoons Black Garlic Balsamic
Instructions
- Pat steaks dry with a paper towel. Rub sea salt into each side and set aside.
- To a small bowl, add peppercorns, 2 Tbsp Balsamic, mustard, 3 Tbsp oil, and worcestershire. Whisk marinade, then pour into a large zip top bag.
- Add steaks to the bag, remove excess air, and massage marinade into the meat. Refrigerate 2-24 hours.
- Bring steaks out of the fridge 20 minutes before grilling.
- Heat remaining oil in a large saucepan over medium-high heat. Add mushrooms, salt and pepper. Cook until mushrooms seem dry, about 10 minutes.
- Add balsamic and stir to coat. Cook until the balsamic coats the mushrooms and the sauce thickens onto the mushrooms.
- Serve the mushrooms with additional salt and pepper.
