4 rib-eye steaks (14 ounce size) 2 portobello mushrooms, stems and gills removed 12 sun-dried tomatoes 4 fresh rosemary sprigs salt and pepper, to taste ***Steak Sauce*** 1 cup beef stock 1/2 cup balsamic vinegar 1/4 cup fresh ginger, finely chopped 1/4 cup shallots, finely chopped 1/4 cup carrots, finely chopped 1/4 cup celery, finely chopped salt and pepper, to taste
Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means saute until browned slightly).
Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.
Meanwhile, preheat your grill. Grill steak.
Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender.
Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs.
Place grilled steak on plate. Top with rosemary skewers and sauce. Serve.
Recipe Source: 23, Michael Jordan's famous Chicago restaurant