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Meat
Easy
3-4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Juicy grilled steak is layered over golden-seared portobello mushrooms tossed in a bold sweet-and-spicy balsamic chili glaze. Finished with flaky salt and fresh parsley, it’s a rich, restaurant-worthy dish with minimal fuss.
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1 and 1/2 pounds London broil, strip steak, oyster, or flatiron
salt
pepper
2 tablespoons Tuscanini Olive Oil
16 ounces portobello mushrooms, quartered
2 tablespoons Tuscanini Olive Oil
salt
pepper
1 and 1/2 tablespoons Tuscanini Chili Paste
1 teaspoon Tuscanini Garlic Paste
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon maple syrup
1 tablespoon Tuscanini Olive Oil
salt
1 tablespoon water
flaky salt
parsley, chopped
Season steak with salt and pepper. Drizzle on olive oil and grill five to six minutes on each side for medium rare, or until desired temperature is reached. Let rest until ready to plate.
For the glaze, combine all ingredients and mix.
Heat a skillet on high heat and add oil, mushrooms, salt, and pepper. Sear undisturbed for three minutes, flip the mushrooms, and sear again for three minutes to develop a golden crust on the mushrooms. Towards the end, add the glaze to the mushrooms and turn off the heat. (The residual heat is enough to cook the glaze).
Plate the mushrooms on a platter. Slice the steak on a bias and place over the mushrooms. Garnish with flaky salt and parsley.
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Was relatively easy to make and so delicious! I did cut down on the amount of chili paste though…
I didn’t see any actual tablespoons. Other than that I thought it was very well done. 5 stars!
Which ingredient is missing a tbsp?
What can I use instead of the chili and garlic pastes?