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Barbecued Chili-rubbed Steak with Balsamic-glazed Ontario Green Onions and Mushrooms
If you decide that four steaks are too much for your family, prepare the recipe below and just don't use the entire spice rub. |
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Preparation Time: Cooking Time: Grilling Time: 2 tsp (10 mL) 1 tsp (5 mL) 1/2 tsp (2 mL) 2/3 cup (150 mL) 1 tbsp (15 mL) 2 tsp (10 mL) 6 12 oz (375 g) 1 4 |
10 minutes 5 minutes 8 minutes Serves 4 paprika each chopped fresh oregano and salt each garlic powder and chili powder Pepper balsamic vinegar each finely minced gingerroot and soy sauce liquid honey Ontario Green Onions Ontario Mushrooms Ontario Greenhouse Sweet Yellow or Red Pepper, seeded and cut into chunks steaks (about 1-inch/2.5 cm thick), such as New York strip or T-bone Olive oil |
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In small bowl, stir together paprika, oregano, salt, garlic powder, chili powder and generous grinding of pepper; set aside. In small saucepan, bring vinegar to boil; boil until reduced by half, about 3 minutes. Remove from heat. Stir in ginger, soy sauce and honey. Set aside. Slice white part of green onions into 2-inch (5 cm) pieces. Finely chop green part of 2 green onions and set aside. Onto skewers, thread mushrooms randomly with white part of green onions and yellow pepper; brush lightly with olive oil. Rub both sides of steaks with spice mixture. Place steaks over high heat on barbecue; cook for 2 minutes. Add vegetable skewers; cook, turning steaks once and turning and basting frequently with vinegar mixture, for 5 to 8 minutes or until mushrooms are tender and steak is rare. To serve place steaks on dinner plates. Remove vegetables from skewers and scatter over top. Sprinkle with reserved chopped green onions. (If you wish, steaks can also be sliced and served with vegetables on the side.)
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Nutritional Information: 1 Serving: |
PROTEIN: FAT: CARBOHYDRATES: CALORIES: |
44 grams 11 grams 13 grams 327 |