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Bourbon Steak Portobellos

Bourbon Steak Portobellos
I love this grilled steak and mushroom dish because it's easy and oh so pretty on the plate. If you like a little spice, add fresh jalapeno pepper to the peppers. &mdash:Kathy Vanderburg, Niceville, Florida
4 ServingsPrep: 30 min. + marinating Grill: 25 min.

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup bourbon
  • 2 tablespoons dark brown sugar
  • 1 beef top sirloin steak (3/4 inch thick and 1 pound)
  • 4 large portobello mushrooms
  • 1/2 large sweet red pepper, cut into strips
  • 1/2 large sweet yellow pepper, cut into strips
  • 1/2 large sweet onion, halved and sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3/4 cup shredded part-skim mozzarella cheese

Directions

  • In a small bowl, combine the soy sauce, bourbon and brown sugar; stir
  • until sugar is dissolved. Pour 1/3 cup into a large resealable
  • plastic bag; add steak. Seal bag and refrigerate for 1 hour.
  • Remove and discard stems and gills from mushrooms. Place mushrooms in
  • a shallow dish; brush both sides with remaining marinade; cover and
  • let stand at room temperature for 1 hour.
  • In a small bowl, combine the peppers, onion, oil and 1/4 teaspoon
  • each salt and pepper; toss to coat. Spread in a single layer on a
  • grilling grid; place on a grill rack. Grill, covered, over medium
  • heat for 5-8 minutes or until crisp-tender. Cover and keep warm.
© Taste of Home 2013

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Bourbon Steak Portobellos (continued)

Directions (continued)

  • Sprinkle steak with remaining salt and pepper. Grill steak, covered,
  • over medium heat for 8-10 minutes on each side or until a
  • thermometer reads 145° for medium-rare, 160° for medium and
  • 170° for well-done.
  • Meanwhile, grill mushrooms, covered, over medium heat for 6-8 minutes
  • or until tender, turning once. Spoon pepper mixture into mushrooms.
  • Cut steak into slices; arrange over pepper mixture. Sprinkle with
  • cheese. Grill, covered, for 3-4 minutes or until cheese is melted.
  • Yield: 4 servings.
Nutrition Facts: 1 serving equals 301 calories, 12 g fat (4 g saturated fat), 58 mg cholesterol, 637 mg sodium, 13 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013