Pepper Crusted Steaks With Worcestershire Glazed Portobellos Recipes

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PORTOBELLO STEAKS



Portobello Steaks image

These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!

Provided by Plant Based Life

Categories     Fruits and Vegetables     Mushrooms     Portobello Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 large portobello mushrooms
3 tablespoons balsamic vinegar
3 tablespoons vegan Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
salt and ground black pepper to taste
cooking spray

Steps:

  • Remove stems and clean the mushrooms; set aside.
  • Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
  • Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
  • Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER AND GRILLED LEEKS WITH HERBED VINAIGRETTE



Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 22

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
Salt and freshly ground pepper
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T-bone steaks, each 10 to 12 ounces
Olive oil
Salt
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
1 tablespoon finely chopped shallots
1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
12 medium leeks, tough outer leaves discarded, trimmed, split lengthwise
Olive oil
Salt and freshly ground pepper

Steps:

  • Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
  • Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
  • Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
  • Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette.

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