Best 2 Pepper Crusted Steaks With Worcestershire Glazed Portobellos Recipes

Prepare to tantalize your taste buds with a culinary journey that celebrates the symphony of flavors in "Pepper Crusted Steaks with Worcestershire Glazed Portobellos." This dish is a testament to the perfect balance between savory and tangy, combining the richness of perfectly cooked steaks enveloped in a flavorful pepper crust with the umami-packed portobello mushrooms glazed in a luscious Worcestershire sauce. Prepare to embark on a sensory adventure, where each bite transports you to a culinary paradise, leaving you craving for more.

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PORTOBELLO STEAKS

Portobello Steaks image

These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!

Provided by Plant Based Life

Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 large portobello mushrooms
3 tablespoons balsamic vinegar
3 tablespoons vegan Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
salt and ground black pepper to taste
cooking spray

Steps:

Remove stems and clean the mushrooms; set aside.
Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER AND GRILLED LEEKS WITH HERBED VINAIGRETTE

Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
Salt and freshly ground pepper
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T-bone steaks, each 10 to 12 ounces
Olive oil
Salt
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
1 tablespoon finely chopped shallots
1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
12 medium leeks, tough outer leaves discarded, trimmed, split lengthwise
Olive oil
Salt and freshly ground pepper

Steps:

Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette.

Tips:

For the best results, use high-quality steaks that are at least 1 inch thick.
Season the steaks generously with salt and pepper before cooking.
Sear the steaks in a hot skillet until they are browned on both sides.
Reduce the heat and cook the steaks to your desired doneness.
Let the steaks rest for a few minutes before slicing and serving.
To make the Worcestershire-glazed portobellos, simply marinate the mushrooms in Worcestershire sauce, olive oil, garlic, and herbs.
Then, grill or pan-fry the mushrooms until they are tender and caramelized.
Serve the steaks and portobellos with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Pepper-crusted steaks with Worcestershire-glazed portobellos is a delicious and elegant dish that is perfect for a special occasion. The steaks are cooked to perfection and the portobellos are tender and flavorful. This dish is sure to impress your guests. Here are some additional tips to make this dish even more special:

Use a variety of mushrooms for the portobellos, such as cremini, shiitake, or oyster mushrooms.
Add a splash of white wine or balsamic vinegar to the Worcestershire sauce marinade.
Garnish the steaks and portobellos with fresh herbs, such as parsley, chives, or thyme.