This recipe attempts to replicate an amazing dish we had in San Gimignano, Italy.  The dish was a very nice thick sliced steak topped with a portobello mushroom.  The specifics of this recipe have been adapted from a grilled portobello mushroom recipe at


Steak and Portobello Mushroom

Serves 2
Meal type Main Dish
Region Italian


  • 1/4 cup extra virgin olive oil (plus 2 tablespoons)
  • 1 tablespoon shallot (minced)
  • 1 tablespoon fresh thyme (finely chopped)
  • 1/2 cup dry red wine
  • 3/4 cups chicken stock (double-strength, boiled until reduced by half)
  • sea salt
  • freshly ground pepper
  • 1/2 tablespoon red wine vinegar
  • 1/2 tablespoon unsalted butter
  • 1/8 cup balsamic vinegar
  • 3/4 teaspoons garlic (minced)
  • 2 Large portobello mushrooms (gills removed)
  • 1lb sirloin steak (1 inchthik, cut into two halves, each about the size one of the mushrooms)


Step 1. Heat half the olive oil in a medium saucepan over medium-high heat until hot.
Step 2. Add shallot and cook briefly until soft and light brown.
Step 3. Add half the thyme and stir.
Step 4. Add the red wine, bring to a boil, and cook until reduced to about 1/8 cup.
Step 5. Add the stock, return to a boil, and continue to cook until reduced to about 3/8 cup.
Step 6. Whisk the butter into the remaining sauce, season with salt and pepper to taste, and keep warm.
Step 7. In a medium bowl, whisk together the remaining olive oil, balsamic vinegar, the garlic, and the remaining thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over. Lay the mushrooms on a plate and season both sides with salt and pepper.
Step 8. Broil the steak on each side until 2 minutes before done. Top each half of the steak with one of the mushrooms, gill side down, and finish broiling for the last two minutes.
Step 9. Spoon the sauce over the mushrooms and steak and serve with a green vegetable.