What's cookin'? - Steak with Rosemary Garlic Butter/ Parmesan Mushrooms

Too hot!

We moved our meal to the outside - cooked it outside on the grill and then ate it outside too.

This meal was so delicious!

The only thing that would've made it better is a different color on the plate - it was so BROWN!

But, because of the heat, none of us were especially hungry. Therefore, we opted out of a dessert (egads!) or another side dish!

Tonight I had a London Broil to prepare on the grill. I think any cut of beef would do for this recipe. It is a man pleaser, and makes any steak even better (if you can imagine that!)

Tonight our meat was topped with a Rosemary Garlic Butter. 

Butter on steak?

Yep!

And it was damn delicious too!

I was happy that I got to use some of my rosemary from my herb pot on the deck!

I found the original recipe here:

http://www.vintagekitchennotes.com/2013/09/rosemary-garlic-butter-steak-tips-for.html?m=1

This Blogger chose to sear the steak in a frying pan, and make the butter along with it. Since we were grilling our beef, I only made the butter sauce in the frying pan.

Here's what I did:

Ingredients:

3 garlic gloves

2 T fresh rosemary leaves

4 T butter

1 T olive oil

Salt and pepper

A splash of white wine 

Directions:

•Mince garlic and rosemary. Add 1 teaspoon salt (or to taste). 

•Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much.

•Add the wine, garlic and rosemary to the skillet. 

•Cook the wine until reduced and a kind of sauce if formed. (You don't want your garlic to turn brown - it tends to taste bitter!)

•Slice the steaks and serve them with the sauce.

Oh. My. Goodness.

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I served "baked" Parmesan Mushrooms on the side. (The original recipe calls for them to be baked in the oven; we cooked ours in a grill basket, lined with foil, outside.

These are the best mushrooms I have ever tasted!

Even my oldest son, who doesn't normally eat mushrooms, loved these! (The younger one, not so much.... he still won't even try them ever since he learned in school that mushrooms are a fungus....) 

Whatever.

Once again got to raid my herb pot, this recipe calls for thyme !

This is such an easy recipe, and it was easy enough to put it on the grill instead of in the oven!

Just toss the following ingredients together in a large bowl:

•1 1/2 pounds Cremini / Baby Bella mushrooms

•3 T of olive oil

•Zest and juice of one lemon

•3 cloves garlic, minced

•2 - 3T fresh thyme 

•1/4c parmesan cheese

•Kosher salt and cracked black pepper (to taste)

Spread them all out in a single layer on a lightly greased (or sprayed) bake pan. Bake 375° for 15 minutes.

Again, we put ours in a foil-lined grill pan and just cooked them on the grill! About the same amount of time!

Yumm-o!