Sometimes you need to go big! T-Bone steaks were on sale at Publix this week, so you know what happened don't you? Friday night's meal was planned around grilling! And when steaks are on the menu, a marinade is on the prep list. The lovely owner of King's Olive Oil Company was extremely helpful in helping me choose a combination of oil and vinegar. I carried over the flavors when I prepared the mushrooms. The recipe for those will follow the steak recipe.
If you're not a fan of coffee or espresso flavor, don't worry. The flavors are so subtle you'll never know there is espresso. BUT, this olive oil and vinegar combo add such a depth, you'll be sure to impress your family and friends. I can honestly say this is the best steak I've ever grilled!
For the marinade:
1/2 cup Espresso Balsamic Vinegar
1 1/2 T. Blood Orange fused olive oil
2 T. Dijon mustard
3 garlic cloves, grated
1 medium shallot, grated
1/2 t. salt
1/2 t. freshly ground black pepper
2 T-bone steaks (total weight 2 lbs.)
In a small bowl, whisk together all ingredients. Pour into a Ziploc bag large enough to hold your steaks.
Place steaks into Ziploc bag and seal carefully. Place in refrigerator for up to 3 hours.
Remove steaks from refrigerator 30 minutes before grilling. Preheat gas grill or prepare charcoal grill.
Remove steaks from marinade and grill until steaks reach your desired temperature.
Place on serving plate and cover loosely with foil and let rest for at least 10 minutes.
While steaks are resting, prepare the mushrooms.
1 garlic clove, grated
1 small shallot, grated
8 oz. sliced white mushrooms
In a medium skillet, over medium heat, add olive oil, garlic, and shallot. Allow olive oil to heat for a minute or so and then add mushrooms.
Stirring frequently, continue to allow mushrooms to cook and soften for 5 - 7 minutes.
Lightly salt and pepper the mushrooms and add the vinegar just before serving.
Top steaks with mushrooms and serve immediately.