This is the main content.
Barbecue Steaks and Mushrooms
Recipes
Barbecue Steaks and Mushrooms
4 servings
45 minutes total (Active 20 minutes)

Ingredients

  • 1 large sweet onion
  • 6 oz whole portabella mushrooms
  • 1 cup barbecue sauce
  • 1 cup balsamic vinegar
  • Large zip-top bag
  • 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)

Steps

    1. Cut onion into ½-inch-thick slices. Discard stems and gills (dark brown layers) from mushrooms. Whisk barbecue sauce and balsamic vinegar until blended; reserve ½ cup. Place remaining 1 ½ cups sauce in bag. Add steaks, onions, and mushrooms (wash hands). Seal and let stand 10–15 minutes (or chill overnight) to marinate.
    2. Preheat grill (or grill pan) on medium-high. Remove steaks, onions, and mushrooms from bag (discard marinade) and arrange on grill; grill 4–5 minutes on each side until vegetables are tender and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Slice mushrooms and steaks; drizzle with reserved ½ cup sauce mixture. Serve.
    Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 320, Total Fat 12g, Sat Fat 4.5g, Trans Fat 0.5g, Chol 75mg, Sodium 300mg, Total Carb 27g, Fiber 2g, Total Sugar 22g, (Incl. 13g Added Sugars), Protein 27g, Vitamin D 0%, Calc 2%, Iron 15%, Potassium 10%