The subtle, earthy flavor of porcini mushrooms imparts a seriously savory punch to these grilled steaks. Dried porcini mushrooms are ground into a fine powder and rubbed into the beef; after chilling overnight and a quick turn on the bar-b-que, the steaks are moist and delicious. We like to serve Balsamic Onion Marmalade alongside to compliment the mushroom flavor, and a tossed green salad.
1 oz. dried porcini mushrooms
2 thyme sprig, leaves only
2 thick steaks (we use fillets)
1 tbs. olive oil
Whiz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper, and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
Heat the grill until smoking hot, then turn down to medium. Smear a little olive oil over one side of the steaks and grill, oiled side down, for 3-4 minus. Turn over and cook until steaks are to your liking. Remove to a platter, cover with foil and let rest for 10 minutes before serving.