Grilled Ribeye with Portobello & Yukon Golds

Ingredients:

2 lb. Ribeye steak

salt and pepper, to season

3 large shallots

6 Tbs. balsamic vinegar

4 Tbs. sugar

4 Tbs. soy sauce

1 lb. Portobello mushrooms

6 medium Yukon Gold potatoes

Cooking Instructions:

Season steak with salt and pepper and place in large plastic bag.
Chop shallots and place in a bowl with vinegar, sugar and soy sauce.
Pour 2/3 of marinade in bag.
Marinate steak in refrigerator for at least 2 hours and up to 2 days.
Prepare grill.
Wash potatoes, prick with fork and rub with olive oil.
Place potatoes on grill first (total cook time for potatoes will be 35 minutes).
Meanwhile, brush mushrooms and slice into 1/2" slices.
Pour reserved marinade over mushrooms.
5 minutes after placing potatoes on grill, add steaks for 7 to 9 minutes per side.
When done, transfer steaks to cutting board and let rest 10 minutes (potatoes are still on grill).
Meanwhile, add mushrooms to grill wok and stir fry on barbeque. When they are done, potatoes will be done, too.

A Favorite Recipe of Dana Keig (Family Friend and Farm Supporter)

Last Modified: 2005-10-03 17:06:54