GRILLED STEAK, DRUNKEN MUSHROOMS and BLUE CHEESE ROASTED POTATOES

GRILLED STEAK, DRUNKEN MUSHROOMS and BLUE CHEESE ROASTED POTATOES

This was one of those ‘super-suppers-at-anchor’ kind of meals.  A chilly damp day, lots of boat work and two very hungry sailors in need of a hearty dinner.  It was also  collaborative  – my fave way of cooking, sharing the work.  Captain ‘manned’ the grill (steak and potatoes) while I did some serious damage down in the galley (gettin’ the mushrooms drunk).

Anyway, it was an awesome supper.  Tasty taters, mushrooms all drunk and saucy and that perfectly grilled hunk of meat.  I’m a bit of a steak snob and although we don’t eat it often I have zero tolerance for tough grizzly beef and I’m willing to spend a little eatra cash to get a cut I know will be tender because I like it rare…slip..slap…done.

Even without the galley help this all can be done fairly quickly and easily in stages with a little organization.  From start to finish dinner was ready in about 30 minutes.  Remember to take the steak out of the cooler in advance to let it ‘relax’ a bit. Then fire up the grill, wrap your oil-tossed baby potatoes in foil and let them roast while you cook the onions and mushrooms.  I would suggest making extra mushrooms, onions and potatoes…even extra steak.  Imagine all that yumminess in a stir up for tomorrow’s breakfast.

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I used the recommended ‘dry method’ this time to caramelize the onions and it worked like a charm…10 minutes instead of the usual 20+.

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Next I sautéed the shrooms then added the beer.

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Onions back in with the mushrooms and a few minutes to reduce the liquid and that step was complete.

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Open your packet of taters and sprinkle with the cheese.  Add the steak to the grill.  I used the two minute-turn 90 ° – two minute then repeat on flip side method and they were done to perfection with those beautiful grill marks…all rare and juicy.  Melty cheesy potatoes and we were ready to dine.


GRILLED STEAK, DRUNKEN MUSHROOMS and BLUE CHEESE ROASTED POTATOES

what you will need for 2 servings

2 steaks, cut of choice (I used 2 small filets for this)

4 cups baby potatoes

1/4 cup blue cheese

2 cups sliced onion

2 cups sliced mushrooms

2 tbsp olive oil + a touch more to drizzle over potatoes and onions

salt and pepper

1/2 cup dark beer (I used an Oatmeal Stout)

time to cook

Toss potatoes in a splash of olive oil and a few shakes salt and pepper and wrap in foil.

Place on heated grill to roast while you prepare the rest.

Take your steak from the cooler, season and let rest on the counter.  I used my now fave go to Magic Mushroom seasoning for this (recipe here)

Add onions to sauté pan, sprinkle with a touch of salt and a slight drizzle of olive oil and cook until they caramelize, stirring frequently.  This will take about ten minutes.

Remove onions from pan and add 2 tbsp of olive oil and mushrooms.

Sauté mushrooms until they brown a bit and loose most of their liquid.

Add the beer and simmer for a couple of minutes.

Return the onions to the mixture and continue to simmer until the beer is reduced and begins to thicken slightly.

Set aside, keeping warm while you grill the steak.

Open the packet of potatoes, smash each slightly with a fork and dot with blue cheese.

Set back on the grill to allow the cheese to melt.

Grill your steak to desired doneness. For rare 1″ steaks on hot grill try this: 2 minutes, turn 90 ° , grill another 2 minutes, turn, grill 2 minutes, turn 90 ° , grill a final 2 minutes. Tent with foil and set aside for 5 minutes. Juicy perfection!

Inspiration thanks to the Kitchn

GRILLED STEAK, DRUNKEN MUSHROOMS and BLUE CHEESE ROASTED POTATOES
 
Author:
Serves: 2 servings
Ingredients
  • 2 steaks, cut of choice (I used 2 small filets for this)
  • 4 cups baby potatoes
  • ¼ cup blue cheese
  • 2 cups sliced onion
  • 2 cups sliced mushrooms
  • 2 tbsp olive oil + a touch more to drizzle over potatoes and onions
  • salt and pepper
  • ½ cup dark beer (I used an Oatmeal Stout)
Instructions
  1. Toss potatoes in a splash of olive oil and a few shakes salt and pepper and wrap in foil.
  2. Place on heated grill to roast while you prepare the rest.
  3. Take your steak from the cooler, season and let rest on the counter. I used my now fave go to Magic Mushroom seasoning for this
  4. Add onions to sauté pan, sprinkle with a touch of salt and a slight drizzle of olive oil and cook until they caramelize, stirring frequently. This will take about ten minutes.
  5. Remove onions from pan and add 2 tbsp of olive oil and mushrooms.
  6. Sauté mushrooms until they brown a bit and loose most of their liquid.
  7. Add the beer and simmer for a couple of minutes.
  8. Return the onions to the mixture and continue to simmer until the beer is reduced and begins to thicken slightly.
  9. Set aside, keeping warm while you grill the steak.
  10. Open the packet of potatoes, smash each slightly with a fork and dot with blue cheese.
  11. Set back on the grill to allow the cheese to melt.
  12. Grill your steak to desired doneness.

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