Grilled Veal Ribeye with Grill Sautéed Portobello Mushrooms & Onions

Name: Grilled Veal Ribeye with Grill Sautéed Portobello Mushrooms & Onions
Ingredients: 4 medium sized portobello mushroom caps; 3 tbsp (45 mL) olive oil; 2 medium sweet onions, peeled and thinly sliced; 4 garlic cloves, minced; 2 oz (60 mL) whiskey, divided; 2 tsp (10 mL) butter; Salt; pepper; 4 tbsp (60 mL) chopped fresh rosemary, divided; 4 tbsp (60 mL) steak spice. (Note, I use my Bone Dust Steak spice, but any steak spice will do as a substitute); 2 x 16 oz (1 lb) boneless Ontario veal ribeye steaks, about 1 ½ inches (3.5 cm) thick

ontariovealappeal.ca

4 medium sized portobello mushroom caps 3 tbsp (45 mL) olive oil 2 medium sweet onions, peeled and thinly sliced 4 garlic cloves, minced 2 oz (60 mL) whiskey,

View full recipe on ontariovealappeal.ca

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at ontariovealappeal.ca.

Share this recipe:

Cooking tools:

Grill
Skillet
Stove
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup
Wooden spoon
Tongs
Spatula
Plate

Ingredients

4 medium sized portobello mushroom caps
3 tbsp (45 mL) olive oil
2 medium sweet onions, peeled and thinly sliced
4 garlic cloves, minced
2 oz (60 mL) whiskey, divided
2 tsp (10 mL) butter
Salt
pepper
4 tbsp (60 mL) chopped fresh rosemary, divided
4 tbsp (60 mL) steak spice. (Note, I use my Bone Dust Steak spice, but any steak spice will do as a substitute)
2 x 16 oz (1 lb) boneless Ontario veal ribeye steaks, about 1 ½ inches (3.5 cm) thick

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Grilled Veal Ribeye with Grill Sautéed Portobello Mushrooms & Onions

Ingredients

Ready to cook this?

More Like This