July 28th, 2014
By Chef Lynn Crawford
For the red wine butter, cream butter with wine and shallots until smooth. Stir in parsley, season to taste with salt and pepper, and set aside.
For the steaks and mushrooms, lay steaks in a single layer in a shallow dish, spoon over half the marinade to cover both sides, and let sit at room temperature for 30 minutes. Meanwhile, place mushrooms in a bowl and toss with remaining marinade.
Preheat barbecue to medium.
Remove steaks from marinade (discarding marinade) and barbecue, turning occasionally, for 4 minutes per side for medium-rare doneness. Transfer to a plate, tent with foil, and set aside.
Remove mushrooms from marinade (discarding marinade) and barbecue, turning once or twice, until browned, about 5 minutes.
Serve steak and mushrooms with a dollop of red wine butter on top.