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Buffalo Steaks with Grilled Mushroom and Garlic Gravy


 

This intensely rustic, meaty entree calls for a rustic red wine with forward fruit and deep complexity. Vino Nobile di Montepulciano from Tuscany is full of juicy Sangiovese fruit and has enough nobility to challenge the richness of the meat.

Try an amber ale to mirror the balance in this hearty dish. From its frothy head to its mild bitterness, this medium- to full-bodied brew makes a lively backgrounder for the recipe’s assertive flavors. 		 

Buffalo is a wonderfully flavorful, lower-fat alternative to beef. Searing these steaks directly over a hot fire keeps them tender and moist.

For the steaks:

4 teaspoons soy sauce
2 teaspoons peanut oil
1 teaspoon freshly ground pepper
1 teaspoon cardamom
1/2 teaspoon onion powder
1/2 teaspoon paprika
 
4 buffalo strip steaks, about 10 ounces each

For the gravy:

2 portobello mushrooms, about 3 ounces each
4 tablespoons extra virgin olive oil, divided
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, divided
2 tablespoons minced onion
6 to 8 cloves garlic, minced
1/8 teaspoon freshly ground pepper
1/2 cup red wine
1-1/2 cups brown gravy


To make the steaks: Combine all ingredients except steaks. Rub on both sides of the steaks, cover, and refrigerate for 2 to 4 hours.

Meanwhile, prepare the gravy: Rub the portobello mushrooms with 2 tablespoons of the olive oil, lemon-pepper seasoning, and 1/4 teaspoon of the salt. Grill the mushroom for 8-10 minutes over direct medium heat. Remove from grill, cut into small dice, and set aside.

Sauté the minced onion and garlic in the remaining 2 tablespoons of the oil for 1 to 2 minutes; add the wine and reduce until wine is gone. Add the brown gravy and reserved mushroom. Stir to blend; simmer for 15 minutes, stirring occasionally.

For gas grills, increase heat to High. Grill steaks over Direct High heat for 8 to 12 minutes, turning once halfway through grilling time, or until desired doneness.

Makes 4 servings.