Peppered Steak with Caramelised Onions
Prep Time: 15 minutes
Cooking Time: 20 minutes Closed Lid Cooking.
2 burner electric barbecue
Moderate oven (200C)
1/3 cup olive oil
3 red onions, halved, thinly sliced
¼ cup balsamic glaze
2 cloves garlic, crushed
8 large flat mushrooms
4 x 160g (2cm thick) porterhouse steak
1 tablespoon crushed black pepper
2 tablespoons chopped thyme, plus extra to serve
Wholegrain mustard, to serve
- Combine half the oil and onions in a bowl. Set timer dial to 10 minutes. Turn burner dial to 2 burner setting. Preheat the barbecue to 200C.
- Turn timer dial to 15 minutes. Add onion to hot plate. Cook, stirring, for 5 minutes or until softened. Add balsamic glaze. Cook for 3 minutes or until caramelised. Remove from plate. Cream plate.
- Combine 1 tablespoon of remaining oil with garlic. Place mushrooms on a plate. Drizzle with garlic oil. Season. Sprinkle with chopped thyme. Add mushrooms to hot plate. Close Lid. Cook for 8 minutes or until tender. Transfer to a plate.
- Brush steaks with remaining oil. Sprinkle with pepper. Add to grill. Cook for 2 minutes each side for medium rare, or until cooked to your liking. Transfer steaks to a plate. Cover with foil. Rest for 10 minutes. Place mushrooms, steaks and onions on a serving platter. Sprinkle with extra thyme. Serve with mustard.