1 Rating

Gorgeous grilling!



  1. Pat steaks dry with a paper towel. Rub sea salt into each side and set aside.
  2. 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.
  3. Add steaks to the bag, remove excess air, and massage marinade into the meat. Refrigerate 2-24 hours.
  4. Bring steaks out of the fridge 20 minutes before grilling.
  5. Heat remaining oil in a large saucepan over medium-high heat. Add mushrooms, salt and pepper. Cook until mushrooms seem dry, about 10 minutes.
  6. Add balsamic and stir to coat. Cook until the balsamic coats the mushrooms and the sauce thickens onto the mushrooms.
  7. Serve the mushrooms with additional salt and pepper.