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To make the Steaks: Combine all ingredients except steaks.
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Rub on both sides of the steaks, cover, and chill for 2 to 4 hrs.
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Meanwhile, prepare the Gravy: Rub the portobello mushrooms with 2 Tbsp.
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of the extra virgin olive oil, lemon-pepper seasoning, and 1/4 tsp.
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of the salt.
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Grill the mushroom for 8 to 10 min over Direct Medium heat.
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Remove from grill, cut into small dice, and set aside.
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Saute/fry the chopped onion and garlic in the remaining 2 Tbsp.
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of the oil for 1 to 2 min; add in the wine and reduce till wine is gone.
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Add in the brown gravy and reserved mushroom.
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Stir to blend; simmer for 15 min, stirring occasionally.
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For gas grills, increase heat to High.
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Grill steaks over Direct High heat for 8 to 12 min, turning once halfway through grilling time, or possibly till desired doneness.
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This recipe yields 4 servings.
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Wine Recommendation: This intensely rustic, meaty entree calls for a rustic red wine with forward fruit and deep complexity.
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Vino Nobile di Montepulciano from Tuscany is full of juicy Sangiovese fruit and has sufficient nobility to challenge the richness of the meat.
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Beer Recommendation: Try an amber ale to mirror the balance in this hearty dish.
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From its frothy head to its mild bitterness, this medium- to full-bodied brew makes a lively backgrounder for the recipe's assertive flavors.
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Comments: Buffalo is a wonderfully flavorful, lower-fat alternative to beef.
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Searing these steaks directly over a warm fire keeps them tender and moist.
