We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com.
This is it. This is the recipe you’ve been waiting for your entire life. A perfectly grilled ribeye with delicious grilled balsamic Portobello mushrooms. These bone-in ribeyes are HUGE and full of flavor. This recipe serves 4 because there is plenty of meat to go around with these big guys. But, if you’re up for the challenge, go ahead and make one per person. This recipe is intended to be made right at the campsite and it’s also meant to feel like a gourmet meal. All you need to pack for this is your Schaendorf bone-in ribeye, balsamic marinated portobellos, salt, and pepper. I don’t think the ingredient list could get any shorter. It’s all about those high-quality ingredients that make this meal shine. Go ahead, get gourmet on the campsite.
2 Schaendorf bone-in ribeyes
4 large Portobello mushroom caps
¼ cup balsamic vinegar
½ cup olive oil
4 garlic cloves, roughly chopped
Kosher salt and freshly cracked black pepper to taste
Preparation (Servings: 4):
1) Gather equipment and ingredients needed for recipe.
2) Wash, remove stems and gills from Portobello caps. Once cleaned, toss in a zip-lock bag with balsamic vinegar, olive oil, and garlic cloves. This can be prepped up to 2 hours ahead of time but at least 15 minutes before grilling.
3) Season ribeye steaks with kosher salt and pepper with desired amount. Immediately grill over high heat to desired doneness. Once steak is grilled to desired doneness, rest for 5 minutes before slicing.
4) Remove mushrooms from marinade and season lightly with kosher salt and pepper, grill 4 minutes on each side. Slice mushrooms into thin strips and serve on top of sliced steak. Enjoy!