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Ribeye with Sauteed Baby Bellas Recipe

   
 

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     Ribeye with Sauteed Baby Bellas

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
4 small boneless ribeyes, 1 inch thick
3 Tlbs low sodium soy sauce
2 Tbls olive oil
1 large clove garlic, peeled, crushed
Salt to taste
Freshly ground pepper to taste
2 Tbls unsalted butter
1 Tbls olive oil
 
1 lb baby bella or cremini mushrooms, wiped clean, thinly sliced
1 medium onion, peeled, sliced

Instructions
Place steaks in ziploc bag. Add soy sauce, olive oil and garlic. Seal bag and press to work marinade into steaks. Refrigerate at least 1 hour and up to 4 hours. About an hour before serving, remove steak and discard marinade. Place steaks on platter and season with salt and pepper, if desired.
Preheat grill to medium-high. In large skillet, heat butter and olive oil over medium heat. Add mushroom slices and saute about 8 to 10 minutes or until they are very tender. Add onion slices and saute until they are tender, about 5 minutes. Season with salt and pepper to taste. Set aside and keep warm.
Place steaks on grill and cook about 6 minutes on one side. After about 3 minutes, use tongs to turn steaks a quarter turn so you get cross-hatch marks.
Flip steak over an move to cooler side of grill. Continue grilling to desired degree of doneness, about 5 minutes more for medium-rare, depending on the thickness. Remove from grill to serving plates and top with the warm mushroom mixture. Drizzle any juices left in bottom of skillet over steaks.
Serving Suggestions
Burlington Times-News, October 6, 2010.


Originally Submitted
11/17/2010





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