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| | | |  | | | Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place steaks and mushrooms on grid as directed above. Grill steaks, covered, 9 to 14 minutes for medium-rare to medium doneness, turning occasionally. Grill mushrooms 12 to 15 minutes or until tender, turning occasionally.
Cook’s Tip: To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. | |  |
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Ribeye Steaks with Blue Cheese Butter and Mushrooms
35 to 40 minutes
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Ingredients: |
| 4 |
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well-trimmed beef ribeye steaks, cut 1 inch thick (about 12 ounces each) |
| 2 |
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tablespoons chopped fresh thyme |
| 2 |
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tablespoons minced garlic |
| 1/2 |
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teaspoon pepper |
| 8 |
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medium portobello mushrooms, stems removed (about 1-3/4 pounds) |
| 1/4 |
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cup olive oil |
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Salt |
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Chopped fresh parsley (optional) |
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Blue Cheese Butter: |
| 1/2 |
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cup crumbled blue cheese |
| 1/4 |
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cup butter, softened |
| 3 |
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tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil |
| 1 |
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tablespoon chopped fresh parsley |
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Instructions: |
| 1. |
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Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside. |
| 2. |
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Brush mushrooms with oil. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Grill mushrooms 16 to 18 minutes or until tender, turning occasionally. |
| 3. |
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Meanwhile combine Blue Cheese Butter ingredients in small bowl until well blended. |
| 4. |
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Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to use in Ribeye Steak Sandwiches. Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. Spread remaining Blue Cheese Butter over remaining 2 steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired. |
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| 4 servings |
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| | | | | Nutrition information per serving: 337 calories; 20 g fat (7 g saturated fat; 9 g monounsaturated fat); 89 mg cholesterol; 159 mg sodium; 6.0 g carbohydrate; 1.6 g fiber; 32 g protein; 11.6 mg niacin; 0.7 mg vitamin B6; 1.6 mcg vitamin B12; 2.6 mg iron; 45.3 mcg selenium; 5.8 mg zinc. |
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