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1
Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.
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2
Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt.
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3
Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat.
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4
Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours.
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5
Remove from the refrigerator about 1 hour before grilling.
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6
Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl.
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7
Cover and refrigerate until ready to use.
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8
Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side.
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9
For charcoal, push the coals to one side.
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10
Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat).
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11
Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes.
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12
Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side.
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13
Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
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14
Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes.
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15
Top the steak with more herb butter and serve with the peppers.
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16
Per serving: Calories 643; Fat 46 g (Saturated 19 g); Cholesterol 237 mg; Sodium 1,624 mg; Carbohydrate 11 g; Fiber 2 g; Protein 45 g
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17
Photograph by Yunhee Kim
