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Buffalo Steaks with Grilled Mushroom and Garlic Gravy
4 teaspoons soy sauce
2 teaspoons peanut oil
1 teaspoon freshly-ground black pepper
1 teaspoon cardamom
1/2 teaspoon onion powder
1/2 teaspoon paprika
4 buffalo strip steaks - (abt 10 oz ea)
2 portobello mushrooms - (abt 3 oz ea)
4 tablespoons extra virgin olive oil -- divided
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt -- divided
2 tablespoons minced onion
6 garlic cloves - (to 8) -- minced
1/8 teaspoon freshly-ground black pepper
1/2 cup red wine
1 1/2 cups brown gravy
To make the Steaks: Combine all ingredients except steaks. Rub on both sides of the steaks, cover, and refrigerate for 2 to 4 hours.
Meanwhile, prepare the Gravy: Rub the portobello mushrooms with 2 tablespoons of the olive oil, lemon-pepper seasoning, and 1/4 teaspoon of the salt. Grill the mushroom for 8 to 10 minutes over Direct Medium heat. Remove from grill, cut into small dice, and set aside.
Sauté the minced onion and garlic in the remaining 2 tablespoons of the oil for 1 to 2 minutes; add the wine and reduce until wine is gone. Add the brown gravy and reserved mushroom. Stir to blend; simmer for 15 minutes, stirring occasionally.
For gas grills, increase heat to High. Grill steaks over Direct High heat for 8 to 12 minutes, turning once halfway through grilling time, or until desired doneness.
This recipe yields 4 servings.
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