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Beef, blue cheese, butter and mushrooms...amazing flavor.
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons garlic, minced
- 1/2 teaspoon pepper
- 2 well-trimmed beef ribeye steaks, cut 1 inch thick (about 12 ounces each)
- 4 medium portobello mushrooms, stems removed (about 1 3/4 pounds)
- 1/4 cup olive oil
- 1/2 cup crumbled blue cheese
- 1/4 cup butter, softened
- 3 tablespoons rehydrated sun-dried tomatoes, not packed in oil, chopped
- 1 tablespoon fresh parsley, chopped, plus additional for garnish if desired
Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.
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 until tender, turning occasionally.
Meanwhile combine blue cheese, butter, sun-dried tomatoes and parsley in a small bowl until well blended. Set aside.
Coarsely chop mushrooms; divide evenly among 4 plates. Spread blue cheese butter over steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.
Tip: To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.<BR>Leftovers? Make steak sandwiches and serve with blue cheese butter.
Recipe reprinted by permission of txbeef.org. All rights reserved.
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