Red Wine Steak and Mushrooms

Recipe by ImPat
READY IN: 20mins


  • 800
    g porterhouse steaks (4 x 200 grams trimmed)
  • 400
    g mushrooms (a mixture of oyster and cup was recommended, thickly sliced)
  • 3
    teaspoons chives (finely chopped)
  • Red Wine Marinade
  • 1
    garlic clove (crushed or minced)
  • 2
    tablespoons balsamic vinegar
  • 12
    cup red wine (Lambrusco recommended)
  • 2
    tablespoons olive oil
  • salt and pepper (season to taste)


  • Make red wine marinade - combine all ingredients in a ceramic dish. Season with salt and pepper.
  • Add steaks to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
  • Preheat barbecue grill on medium high heat. Remove steaks from marinade, reserving marinade.
  • Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove from heat and cover and stand for 3 to 5 minutes.
  • Meanwhile, pour marinade into a frying pan over medium high heat. Bring to the boil, reduce heat to medium.
  • Add mushrooms and cook for 5 to 7 minutes or until tender.
  • Remove from heat and add chives and season with salt and pepper.
  • Place steaks on serving plates and spoon mushroom sauce over the steak or serve on the side.