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SMOKY MAPLE STEAK & SAUTÉED MUSHROOMS

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Servings 4

Ingredients
  

  • MARINADE:
  • 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

Instructions
 

  • 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.