Dad’s Steak with Red Wine Butter & Portobello Mushrooms

My dad’s steak is famous. His secret? The marinade. It combines saltiness, sweetness, tanginess, and some heat, and it tastes phenomenal. I also use it to marinate the mushrooms, which act as fantastic sponges and, when served alongside the steak, really showcase the marinade’s wonderful flavors. The red wine butter is pure but delicious excess. It’s simple to prepare, and it looks and tastes exceptional. Double the recipe, because you’ll be looking for it long after the steaks have been eaten.

Serves 4

Ingredients for Red Wine Butter

1 stick (½ cup/125 mL) unsalted butter, at room temperature

¼ cup (60 mL) red wine

2 tbsp (30 mL) minced shallot

2 tbsp (30 mL) finely chopped parsley

Salt and pepper


Ingredients for Marinated Steak and Mushrooms

4 New York strip steaks (about 6 oz/170 g each)

1 recipe My Dad’s Steak Marinade

4 large portobello mushrooms, cleaned and stems removed

Salt and pepper


  • 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.



Ingredients for My Dad’s Steak Marinade

Makes about 1¹⁄³ cups (325 mL)

½ cup (125 mL) soy sauce

¹⁄³ cup (75 mL) olive oil

¼ cup (60 mL) balsamic vinegar

2 tbsp (30 mL) Dijon mustard

2 tbsp (30 mL) Worcestershire sauce

1 large clove garlic, grated


  • Stir all ingredients together. Pour into an airtight container, refrigerate, and use within 2 weeks.