Teriyaki Grilled Steak and Mushrooms

10 minutes to prep, 14 minutes to cook, makes 2 servings

Ingredients

8 ozs Caputo & Guest Prime Steakhouse Blend Mushrooms
½ cup reduced sodium soy sauce
¼ cup Bourbon whiskey
½ cup powdered sugar
¼ cup strong coffee
1 tsp minced garlic
2 Tbsp butter, melted
2 thick cut steaks such as beef tenderloin, strip steak or ribeye
1 Tbsp fresh chives, chopped (optional)

Directions

Preheat a charcoal or gas grill until hot. While the grill is pre-heating, cut the royal trumpet mushrooms in half lengthwise.
Prepare the marinade: In a small bowl, whisk together the soy sauce and next 5 ingredients until sugar has dissolved. Pour marinade into a gallon size resealable plastic bag. Add mushrooms, seal bag and roll bag around in your hands until mushrooms are completely coated with marinade. Transfer mushrooms to a small baking sheet or plate, leaving remaining marinade in the bag. Set aside.
Marinate the steaks: Place steaks in the same bag with remaining marinade. Seal bag, eliminating as much air as possible. Roll the bag around in your hands until the steaks are well coated. Transfer bag with steaks to a plate and let rest at room temperature for 30 minutes. Remove steaks from the bag and place steaks on the plate. Discard marinade.
Grill steaks for 7 minutes over direct heat, then turn steaks over. Add mushrooms to the grill with tongs over direct heat. Grill mushrooms for 5-7 minutes, turning once or twice until tender. Grill steaks to desired doneness. Transfer steaks and mushrooms to a plate and let rest for 10-15 minutes. Transfer steaks and mushrooms to plates and serve topped with steak and mushroom juices and chopped chives if desired.

Note: Steaks can be cut into slices and served over the mushrooms for a more elegant presentation.