Cover steak with rub and EVOO. Refrigerate for at least and hour.
Meanwhile, chop portabellos and saute the onion and garlic in
EVOO and butter. Add mushrooms.
When wilted, add vinegar to deglaze. Add wine. I have no
measurements…this is all to taste. A splash here, a splash there.
But you can’t really go wrong.
Set aside. Grill the steak.