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Recipe by:
Dana Keig and Lindauer Farms
Courtesy of Sustainable Table ® Ingredients:
2 lb. grass-fed Ribeye steak
salt and pepper, to season
3 large shallots
6 Tbs. balsamic vinegar
4 Tbs. sugar
4 Tbs. soy sauce
1 lb. organic Portobello mushrooms
6 medium organic Yukon Gold potatoes
Olive oil Directions:
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 ⅔ 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 ½’ 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. Notes:
More recipes at www.lindauerfarms.com/ Recipe Number 157 added on 2006-12-04
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