Grilled ribeye steaks with espresso balsamic mushrooms is a delicious, rich and savory recipe that’s one of Venice Olive Oil's customer favorites! Perfect for dazzling company or enjoying a quiet dinner for two.
Ingredients
- 1/4 cup garlic olive oil
- 3 tablespoons espresso balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon VOOC porcini sea salt
- 1 teaspoon freshly ground black pepper
- 2 ribeye steaks
- 2 cups cremini mushrooms
- 1/2 cup shallots, minced
Instructions
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, porcini sea salt, and black pepper until well combined.
- Place the steaks and marinade in a resealable bag. Refrigerate for 4 to 24 hours.
- One hour before grilling, remove the steaks from the refrigerator and transfer to a platter to come to room temperature.
- Pour the marinade into a saucepan and bring to a gentle simmer over medium heat.
- Add the mushrooms and shallots. Simmer for 5 minutes, stirring frequently.
- Reduce heat to low and keep warm until ready to serve.
- Grill the steaks to your desired doneness. Serve topped with the espresso balsamic mushrooms.