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  • Grilled Salisbury Steak and Mushrooms

  • There's a nip in the air and our tastes are starting to turn to the more hardy and comforting. Here's an easy twist on a traditional favorite, just right for those chilly fall nights ahead.
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  • There's a nip in the air and our tastes are starting to turn to the more hardy and comforting. Here's an easy twist on a traditional favorite, just right for those chilly fall nights ahead.
    GRILLED SALISBURY STEAK AND MUSHROOMS
    1 pound fresh white mushrooms, divided
    2 medium sized onions
    1 pound ground beef
    1/4 cup seasoned dry breadcrumbs
    1 large egg
    2 teaspoons Worcestershire sauce
    1 teaspoon salt, divided
    2 tablespoons olive oil
    1/4 teaspoon ground black pepper
    Preheat your grill. Cut 12 ounces of the mushrooms in halves (makes about 4 cups); set aside in a large bowl. Using a knife or food processor, finely chop the remaining mushrooms. Cut onions into wedges; add to the halved mushrooms; set aside. In a bowl, combine the finely chopped mushrooms with beef, breadcrumbs, egg, Worcestershire sauce and 1/2 teaspoon of the salt; mix well. Form into 4 oval steaks. Gently toss mushroom halves and onion wedges with olive oil, black pepper and remaining 1/2 teaspoon salt. Place in a perforated grill pan or on skewers. Working in batches as needed, place vegetables and patties on the grill, about 6 inches from the heat. Grill until the steaks are browned and cooked through, and the vegetables are tender, about 10 minutes turning the steaks once and stirring the mushrooms occasionally. Serve steaks topped with the mushroom-onion mixture.
    Roasted Salisbury Steak and Mushrooms:
    Preheat oven to 425 degrees F. Prepare the steaks and the mushrooms and onions as directed above. Place the steaks on a rimmed baking sheet. Arrange the mushrooms and onions around the patties. Roast until the steaks are cooked through and the vegetables are tender, about 20 minutes, turning the steaks once and stirring the vegetables occasionally. Serve steaks topped with mushrooms and onions.
    Makes 4 servings
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