Ingredients

The following ingredients have 2 Servings
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp thyme (dried)
  • ½ tsp sage (dried)
  • 1 ribeye steak, 12 to 16 ozs
  • 2 portobello mushrooms, stems removed
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic dressing
  • oil spray

Instruction

  • Make the rub: combine the garlic powder, salt, thyme and sage in a bowl.
  • Rub the spice mix into the ribeye steak. Let the steak sit at room temperature with the rub 10 minutes prior to grilling.
  • Preheat a grill to medium high.
  • Coat the mushrooms with oil spray and place on the grill. Grill for 4 to 5 minutes, then turn over to grill for another 4 to 5 minutes until the mushrooms are cooked through (they should be soft and warm on the inside).
  • Remove the mushrooms from the grill, and set aside to cool. When cooled, cut the mushroom across in long, 1/2 inch strips. Gently toss the mushrooms slices with the olive oil and balsamic, and set aside.
  • You can start grilling the steak as the mushroom cooks. Grill the steak on one side for 6 to 7 minutes, then flip to grill for another 6 to 7 minutes. Cooking time depends on your preference and thickness of steak, but 12 minutes of total grilling time should be good for medium rare, a bit longer if you like it cooked more.
  • Remove steak to a platter when it is cooked to your liking. Let it rest for a few minutes, then slice the steak crosswise.
  • To serve, plate the steak and mushrooms slices together, alternating between steak and mushroom slices. Enjoy!