Cabernet Steak and Mushrooms Recipe

Name: Cabernet Steak and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry cabernet sauvignon; 2/3 cup finely chopped onion; 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish; 1/4 cup balsamic vinegar; 1 teaspoon chopped fresh rosemary leaves, plus sprigs for garnish; 1 teaspoon chopped fresh oregano leaves, plus sprigs for garnish; 1 teaspoon chopped fresh basil leaves, plus sprigs for garnish; 2 garlic cloves, crushed; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 4 New York strip steaks, 1 1/2 to 2 inches thick; 4 large portobello mushrooms

Servings: persons

1 cup dry cabernet sauvignon
2/3 cup finely chopped onion
1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves, plus sprigs for garnish
1 teaspoon chopped fresh oregano leaves, plus sprigs for garnish
1 teaspoon chopped fresh basil leaves, plus sprigs for garnish
2 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 New York strip steaks, 1 1/2 to 2 inches thick
4 large portobello mushrooms

1
Whisk all the marinade ingredients together in a large bowl.
2
Set aside.
3
Transfer half of the marinade into 1 shallow non-reactive pan or bowl and reserve the other half of the marinade for the mushrooms.
4
Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks.
5
Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator.
6
Preheat a grill to high heat.
7
Place steaks on the hot grill for 3 minutes on each side to sear and create nice grill marks.
8
Reduce the grill temperature to low and close the lid.
9
Continue cooking steaks an additional 5 to 10 minutes for medium-rare, turning them halfway through.
10
Let steaks rest for 5 minutes before serving.
11
Meanwhile, dip the mushrooms in the reserved marinade and place on the grill, curved side down.
12
Put the leftover marinade from the steaks and mushrooms in a small saucepan and bring to a boil for at least 3 minutes and cook until reduced slightly.
13
Lightly coat the serving platter with extra-virgin olive oil and whole leaves of fresh rosemary, oregano, and basil.
14
Transfer the steaks and mushrooms to the platter and drizzle with the sauce.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dry cabernet sauvignon, 2/3 cup finely chopped onion, 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish, 1/4 cup balsamic vinegar, and more.

Yes, Cabernet Steak and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabernet Steak and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions