This is an adaption of a recipe from the May 2007 editions of Super Food Ideas (Australia), cup and spoon measurements are metric. Recommended to serve with soft polenta, we had mashed potato and steamed vegetables. Marinading time not included and cooking time could differ depending on how you like your steak and thickness of steak.
- 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)
Red Wine Marinade
- 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
- salt and pepper (season to taste)
- 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.