And Happy Secret Recipe Club day!
This month I was assigned to Kate's blog, Kate's Kitchen. She and Connie are the cutest couple! It was so fun stalking them all month. I was intrigued by so many of their recipes, like their Steak Sandwiches with Creamy Shallots, Pineapple-Chili Margarita, and Baked Deviled Eggs.
BUT.... me being a steak kinda gurl, had to go with their Morel-Grilled Rib Eye... only we didn't use morels because, honestly, they were $13!!! We used dried steak blend mushrooms instead.
Annnnnnd we didn't use rib eyes because PJ requested a filet (both of our faves) and this porterhouse was calling my name instead.
Morale (morel... get it?) of the story? You can use ANY steak and ANY kind of dried mushroom!
(We halved the recipe since we only grilled 2 steaks, 1 for each of us!, but I kept the measurements below for 4 servings).
Grilled Mushroom-Crusted Steaks
adapted from Kate's Kitchen
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 5 large garlic cloves, minced
- 1 tablespoon red pepper flakes
- 1 tablespoon freshly ground black pepper
- 1/4 cup dried mushrooms (preferably morels)
- 1/4 cup olive oil
4 (1-inch thick) boneless rib eye steaks
Grind the dried mushrooms in a food processor.
Mix everything but the steaks together to make a paste.
Coat both sides of the steaks with the paste, pressing firmly. Allow steaks to rest at room temperature for at least 15 minutes.
Grill on direct heat, turning once. Remove the steaks from the fire and allow them to rest for 5-10 minutes to allow to rest.
We served these delicious steaks with the grill master Chris' Thai Chile Compound Butter. It was the perfect topping for the steaks... sweet, spicy, buttery goodness seeping into that charred perfectly-seasoned steak.
What more could a steak lover ask for??
Check out my past Secret Recipe Club posts!
Linking up here.
Peace, and bacon grease!