SIRLOIN STEAK WITH PORTOBOLLO MUSHROOMS
Prep Time: 15 Minutes
Marinating Time: 30 Minutes
Cook Time: 17 to 21 Minutes
Ready In: 1 hour and
2 Minutes to 1 hour and 6 Minutes
Makes 4 servings
1 boneless beef top sirloin
steak, 1 inch thick (about 1 1/2 pounds)
1 cup Italian Dressing
1/2 cup dry red wine or Italian Dressing
1/2 cup finely chopped onion
3 large cloves garlic, finely chopped
2 tablespoons finely chopped oregano leaves or 2 teaspoons dried
oregano leaves, crushed
2 medium red and/or yellow bell peppers, quartered
8 ounces portobello mushrooms
Feta or goat cheese, crumbles (optional)
1. Combine Italian dressing,
wine, onion, garlic and oregano.
2. In two separate large, shallow
non-aluminum baking dishes or plastic bags, pour 1/2 cup marinade
over peppers and mushrooms and another 1/2 cup marinade over
steak; turn to coat.
3. Cover, or close bags, and
marinate in refrigerator 30 minutes.
4. Refrigerate remaining marinade.
5. Remove steak and vegetables
from marinades, discarding marinades.
6. Grill steak and vegetables,
turning occasionally and brushing frequently with refrigerated
marinade, 17 to 21 minutes or until steak is medium rare to medium
doneness and vegetables are tender.
Serving Suggestion: To serve, carve steak. Garnish steak
and vegetables with cheese.