GMA Recipe: Portobello Mushroom Steak

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Portobello Mushroom Steak
From Staff Sgt. Daniel G. Newcomb, MCB Hawaii
Thursday, May 25, 2006

Think you know steak? Well the Marines sure do! U.S. Marines appeared on Good Morning America to present some of their favorite ways to cook a steak during Fleet Week in New York city. This recipe and lots more can be found in the new grilling cookbook, "Command of the Grill: A Salute to Steak" which raises money for charities of wounded or killed Marines and their families. The book features steak recipes for the grill created by active, reserve and famous former U.S. Marines.

Try this steak and buy the cookbook!

Ingredients

1 top sirloin steak, 1 1/2 to 2 pounds and about 1-1/4 inches thick

2 medium Portobello mushrooms

1 medium green bell pepper, stemmed and seeded

1 small yellow onion

1/4 cup light olive oil, divided

2 teaspoons freshly ground black pepper, divided

1/4 teaspoon kosher salt

Marinade

2 cups soy-based barbecue sauce

1/2 cup light brown sugar

1/2 cup roughly chopped yellow onion

1/2 cup roughly chopped green bell pepper

1/4 cup toasted sesame seed

Directions

In a medium bowl mix the marinade ingredients, reserving one tablespoon of the marinade for the vegetable packet. Place the steak in a 2-inch-deep rectangular dish and pour the marinade over the steak. Set aside at room temperature for 30 minutes, turning over the steak occasionally.

Meanwhile, prepare the vegetables. Remove the mushroom stems and discard. Wipe the mushroom caps with a damp paper towel. With a teaspoon, scrape out the dark gills and discard. Cut each mushroom in half, and then cut each half crosswise into 1/3-inch slices. Cut the bell pepper lengthwise into 1/3-inch strips. Cut the onion in half through the stem and root ends, then cut each half lengthwise into 1/4-inch slices. In a medium bowl mix the mushrooms with the bell peppers, onions, two tablespoons of the oil, one tablespoon of the marinade, 1/4 teaspoon of the pepper, and the salt. Mix gently.

Place the mushroom mixture on a sheet of aluminum foil (about 18 inches by 18 inches). Pull up the corners of the foil and seal the packet tightly.

Remove the steak from marinade, allowing the excess liquid to drip off and discard the marinade. Lightly coat the steak on both sides with the remaining two tablespoons of oil. Season the steak evenly with the remaining pepper.

With the lid closed, grill the steak over direct high heat (500°F to 550°F) until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once or twice. (If flare-ups occur, move the steaks temporarily over indirect high heat.)

At the same time, grill the packet of vegetables over direct high heat until the vegetables are tender, 8 to 10 minutes, turning the packet once.

Remove the steak from grill and let rest for about 5 minutes. Carefully open the packet of vegetables (watch for steam). Cut the steak into thick slices and serve the steak with the vegetables spooned over the top.

Makes 4 servings

Recipe ©2006 Weber-Stephen Products Co. from their book, "Command of the Grill. A Salute to Steak" All proceeds from the sale of the book go to charities that support wounded or killed U.S. Marines and their families.