Blackstone Griddle: Steak Tips with Portabella Mushrooms

 

With the price of beef skyrocketing, enjoying steaks at home have become a rare thing around Chez Lolly.  But I decided to buy a less expensive cut of steak and cut it into smaller pieces to cook on the Blackstone.  The one steak (about 2 lbs.) was more than enough for four diners!  The flavorful marinade was helpful in tenderizing the cut and the addition of portabella mushrooms added that little something extra!  You can find this and many other recipes on the Blackstone website!

1/2 cup lite soy sauce
1/3 cup extra virgin olive oil
1/4 cup Worcestershire sauce
1  t. garlic
2 T. dried basil
1 T. dried parsley
1 t. of black pepper

1 (2 lb.) top sirloin steak cut into 1-inch cubes

8 oz. portabella mushroom slices

Combine soy sauce, olive oil, Worcestershire sauce, garlic, parsley, and pepper in sealable gallon-sized plastic bag. Knead well to combine all ingredients.

Add steak cubes into marinade bag and knead well to coat evenly.

Place in refrigerator 2-24 hours.

Heat griddle to high heat and coat evenly with olive oil.

Add mushrooms to griddle and cook for 3 - 4 minutes and then move them to the "cool" area of the griddle.  You'll turn one heating element to low and place the mushrooms there to stay warm for a few minutes.

Add steak bites to griddle and cook to desired doneness (approximately 5 minutes or 145 degrees internal temperature for medium steak bites).

Bring the mushrooms back over to the steak bites and mix them together.  Remove from heat and serve immediately.

*Pro Tip* using a colander to strain excess marinade from your steak bites makes griddle clean up even easier.

I served with an air fryer baked potato and zucchini and yellow squash cooked on the griddle!