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5 November, 2015

Pepper Crusted Steak with Glazed Portobellos

Posted in : Beef, Not Quite Paleo on by : Cameron Tags: , ,

Pepper Crusted Steak with Glazed Portobellos

Pepper Crusted Steak with Glazed Portobellos

I recently started browsing my pinned Pinterest recipes. This title jumped out at me. Always one for almost any food with steak and mushrooms, I was intrigued. When I started my meal planning for the week, I bounced the idea off of my girlfriend who gave me a look of uh duh, yes you should include that.

Shortly thereafter we were out grocery shopping for ingredients for a couple of other recipes but hadn’t really decided on any steaks for this yet. I love rib eyes and she loves New Yorks (who am I kidding, she just plain loves red meat). But I spotted a couple of prime grade top sirloins in a case at a small grocer named Harbor Greens. We find ourselves there frequently taking advantage of sales on meat.

With 5 pounds of flank (don’t worry, those recipes will be up soon too sheesh) and 2 glorious ¾ pound  top sirloins in hand, we were off (I mean physically, not mentally. Well, ok, there is a reason for the name of this blog).

The first try went well, but it needed tweaking. Originally, the recipe had appeared on Epicurious. Another blogger had tweaked it and made it her own (www.chef-in-training.com). I used the latter version initially but it wasn’t exactly to my taste. My solution was to cut the salt back somewhat and adjust the recipe for 2 carnivores (meaning it might feed 4 who aren’t such die hard carnivores). I reserve the right to alter this again by adding some garlic powder.



  • 2 14- to 16-ounce New York strip steaks (each about 1 to 1 1/4 inches thick) (top sirloin and rib eyes also work)
  • 2 tablespoons black peppercorns, cracked with mallet
  • 1 teaspoon coarse kosher salt
  • 5 tablespoons butter (4 tablespoons for the mushrooms, the other to melt to put over the steaks)
  • 4 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons balsamic vinegar
  • 1/2 pound portobello mushrooms, cut into 1/3-inch-thick slices


  1. Sprinkle steaks with cracked peppercorns and coarse salt. Let stand at room temperature 30 minutes.
  2. Melt 4 tablespoons butter in large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Stir in mushrooms. Sprinkle with salt. Remove from heat.
  3. Prepare barbecue or grill (medium-high heat). Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top each steak with 1/2 tablespoon butter. Tent with foil to keep warm. Grill mushrooms until soft and beginning to release juices, about 3 minutes per side. Divide mushrooms among steaks and serve.