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Renegade Chef: Steak Delmonico (For Dad)

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Steak Delmonico

(For Dad)

4 14-ounce ribeye steaks

2 portabello mushrooms, stems and gills removed

12 sun-dried tomatoes

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4 fresh rosemary sprigs

Salt and pepper to taste

1 cup beef stock

1/2 cup balsamic vinegar

1/4 cup fresh ginger, finely chopped

1/4 cup shallots, finely chopped

1/4 cup carrots, finely chopped

1/4 cup celery, finely chopped

Salt and pepper to taste

Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means sauté until browned slightly). Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.

Meanwhile, preheat your grill. Grill steak. Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender. Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs.

Place grilled steak on plate. Top with rosemary skewers and sauce. Serves 4.

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