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Delmonico Steak

recipe at a glance
ready in: under 30 minutes
serves/makes:   4
  

recipe id: 112427

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ingredients

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

directions

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

shared by

tmarygirl

nutrition

Nutritional data has not been calculated yet.

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