Is there anything better than a summer holiday weekend, friends on the deck and great barbecued steak! Yes… marinated barbecued steak!
This past weekend was awesome weather here in Toronto; warm and breezy! We had friends over to enjoy our new deck and pergola. It’s a chance to show off our barbecue skills with the “king of the grill” – beef steaks! My favorite steak is Strip Loin. It’s tender, juicy and the size is just right.
You don’t need to, but I still like to marinate my steak, it really adds great flavor. Served smothered with sautéed mushrooms – this recipe is a real crowd pleaser!
|SMOKY MAPLE STEAK & SAUTÉED MUSHROOMS|
- 1/2 cup steak sauce (any kind – HP, A1 or a barbecue sauce)
- 1/2 cup maple syrup
- 1/2 cup dry white wine or apple juice
- 1 Tbsp Worcestershire sauce
- 1 Tbsp brown sugar
- 1 tsp dry mustard
- salt and pepper to taste
- 4 steaks
- Sautéed Mushrooms:
- 1 Tbsp oil
- 2 cups sliced mushrooms (button, crimini or baby portobello)
- 2 tbsp minced shallots
- 2 cloves garlic, minced
- 1 tsp dried thyme or tarragon
- 1/4 cup dry white wine
- 1/4 cup steak sauce
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- MARINADE: Combine ingredients and pour over steaks.
- Cover with plastic wrap. Refrigerate for 1 to 24 hours.
- MUSHROOMS: Heat oil in large skillet over medium-high heat. Add mushrooms and shallots; cook until onion is softened, about 4 minutes. Add garlic and sauté for 30 seconds. Stir in thyme, wine and Worcestershire sauce; cook, stirring often for 2 to 3 minutes or until wine is reduced. Season with salt and pepper to taste. Serve over barbecued steak.
- TIP: You can stir in 1/4 cup of sour cream into the Sautéed Mushrooms for a stroganoff-style sauce if you like.