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Red Wine Steak & Mushrooms

Created by ImPat on October 20, 2014

800 grams beef porterhouse steaks (also known as sirloin 4 x 200 grams trimmed)
400 grams fresh mushrooms (a mixture of oyster and cup was recommended, thickly sliced)
3 teaspoons chives (finely chopped)
RED WINE MARINADE
1 garlic clove (crushed or minced)

Step 1: Make red wine marinade - combine all ingredients in a ceramic dish. Season with salt and pepper.
Step 2: Add steaks to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
Step 3: Preheat barbecue grill on medium high heat. Remove steaks from marinade, reserving marinade.
Step 4: Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove from heat and cover and stand for 3 to 5 minutes.
Step 5: Meanwhile, pour marinade into a frying pan over medium high heat. Bring to the boil, reduce heat to medium.
Step 6: Add mushrooms and cook for 5 to 7 minutes or until tender.
Step 7: Remove from heat and add chives and season with salt and pepper.
Step 8: Place steaks on serving plates and spoon mushroom sauce over the steak or serve on the side.