Ingredients
- 4 Omaha Steaks Top Sirloin Steaks
- 1/2 Cup Olive Oil
- 1/2 Cup Balsamic Vinegar
- 1 Tsp Freshly Grated Orange Zest
- 4 Tbsp Fresh Flat-Leaf Parsley, chopped
- 4 Large Portobello Mushroom Caps
- Salt & Pepper
Instructions
- Place the steak in a large resealable plastic bag along with the oil, vinegar, orange zest, and 1 tablespoon of the parsley.
- Seal the bag and push the steak around to coat well, Refrigerate 1 hour.
- Preheat and oil the grill.
- Remove the steak and marinade from the refrigerator and bring to room temperature.
- Remove the steak from the bag and season with salt and pepper to taste.
- Place the mushroom caps into plastic bag.
- Seal the bag and push the mushrooms around to coat with marinade.
- Remove them from the bag and season with salt and pepper to taste.
- Discard plastic bag.
- Grill the steak over direct medium-high heat about 10 minutes on each side for medium-rare or 12 minutes on each side for medium.
- Grill the mushrooms at the same time, top side down, on the edge of direct heat.
- Flip the mushrooms when you flip the steak and grill about 8 minutes longer, or until just beginning to char.
- Remove from the grill. Remove the steak from the grill and let rest 5 minutes.
- Slice the steak and mushrooms into strips and arrange on a platter.
- Sprinkle with the remaining parsley and serve.