Ingredients
-
800 g porterhouse steaks (4 x 200 grams trimmed)
-
400 g mushrooms (a mixture of oyster and cup was recommended, thickly sliced)
-
3 teaspoons chives (finely chopped)
-
1 garlic clove (crushed or minced)
-
2 tablespoons balsamic vinegar
-
6 fresh thyme sprigs (small)
-
1/2 cup red wine (Lambrusco recommended)
-
2 tablespoons olive oil
-
Instructions
- Make red wine marinade - combine all ingredients in a ceramic dish. Season with salt and pepper.
- Add steaks to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
- Preheat barbecue grill on medium high heat. Remove steaks from marinade, reserving marinade.
- Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove from heat and cover and stand for 3 to 5 minutes.
- Meanwhile, pour marinade into a frying pan over medium high heat. Bring to the boil, reduce heat to medium.
- Add mushrooms and cook for 5 to 7 minutes or until tender.
- Remove from heat and add chives and season with salt and pepper.
- Place steaks on serving plates and spoon mushroom sauce over the steak or serve on the side.