Recipe: Portobello Mushroom Steak (sirloin, grill)

PORTOBELLO MUSHROOM STEAK

1 top sirloin steak, 1 1/2 to 2 pounds and about 1 1/4 inches thick
FOR THE MARINADE:
2 cups soybean-based barbecue sauce
1/2 cup light brown sugar
1/2 cup roughly chopped yellow onion
1/2 cup roughly chopped green bell pepper
1/4 cup toasted sesame seed
FOR THE VEGETABLE PACKET:
2 medium portobello mushrooms
1 medium green bell pepper, stemmed and seeded
1 small yellow onion
1/4 cup light olive oil, divided use
2 teaspoons freshly ground black pepper
1/4 teaspoon kosher salt

TO PREPARE THE STEAK:
In a medium bowl mix the marinade ingredients, reserving 1 tablespoon of the marinade for the vegetable packet.

Place the steak in a 2-inch-deep rectangular dish and pour the marinade over the steak. Set aside at room temperature for 30 minutes, turning over the steak occasionally. Meanwhile, prepare the vegetables.

TO PREPARE THE VEGETABLE PACKET:
Remove the mushroom stems and discard. Wipe the mushroom caps with a damp paper towel. With a teaspoon, scrape out the dark gills and discard. Cut each mushroom in half, and then cut each half crosswise into 1/3 -inch slices.

Cut the bell pepper lengthwise into 1/3 -inch strips.

Cut the onion in half through the stem and root ends, then cut each half lengthwise into 1/4-inch slices.

In a medium bowl mix the mushrooms with the bell peppers, onions, 2 tablespoons of the oil, 1 tablespoon of the marinade, 1/4 teaspoon of the pepper, and the salt. Mix gently. Place the mushroom mixture on a sheet of aluminum foil (about 18 inches by 18 inches). Pull up the corners of the foil and seal the packet tightly.

TO COOK:
Remove the steak from the marinade, allowing the excess liquid to drip off, and discard the marinade. Lightly coat the steak on both sides with the remaining 2 tablespoons of oil. Season the steak evenly with the remaining pepper.

With the lid closed, grill the steak over direct high heat (500 to 550 degrees) until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once or twice. (If flare-ups occur, move the steak temporarily over indirect high heat.) At the same time, grill the packet of vegetables over direct high heat until the vegetables are tender, 8 to 10 minutes, turning the packet once.

TO SERVE:
Remove the steak from grill and let rest for about 5 minutes. Carefully open the packet of vegetables (watch for steam). Cut the steak into thick slices and serve the steak with the vegetables spooned over the top.

Makes 4 servings
From: Staff Sgt. Daniel G. Newcomb of MCB Hawaii
Source: Command of the Grill: A Salute to Steak by Weber