Ultimate Char-Grilled Steak with Mushrooms, Roasted Chiles, & Onions

For the steaks:

4-6 strip loin steaks, 1 1/2 inches thick

2 teaspoons Worcestershire

2 tablespoons olive oil

3-4 tablespoons Smoky Chipotle Adobo

2 sprigs per steak Mexican oregano, optional

For the topping;
2 tablespoons olive oil

1/2 cup shiitake, portobello, or crimini mushrooms, sliced 1/4-inch thick

3 tablespoons butter, divided

1 medium onion, peeled and cut into thin slivers

salt to taste

2 medium pablano chiles, fire-roasted, peeled, seeded, and cut into 1/4-inch-wide strips

Dash Worcestershire

Generous splash red wine or sherry

Black pepper to taste

1 teaspoon fresh Mexican oregano

Spread the steaks with Worcestershire and then with oil.  Sprinkle dry rub and place a sprig of fresh herbs, if using, on each side of steaks.

Let meat sit at room temperature for 30 minutes.  Cook over medium-high heat until desired doneness.  Rest before serving.

While the meat is grilling, in a preheated skillet, add the remaining oil and saute the mushrooms on high heat until browned around the edges, 2-3 minutes.  Remove from pan.

Reduce heat to medium-low, add 1 tablespoon butter, onion, and salt.  Cover and cook, stirring occasionally, until the onion is golden brown and sweet, 10-12 minutes.  Uncover for the last 5 minutes to dry out any extra moisture.

Increase the heat to medium-high, add the cooked mushrooms and roasted chile strips and cook one more minute.  Add the remaining Worcestershire, wine, and black pepper, stirring well.  Taste and adjust salt as needed.  Turn off heat, add fresh herbs, and stir in remaining butter until melted.  Serve over steak with Red Chile Caesar Salad and Potatoes & Chiles with Sour Cream & Garlic.

Serves 4-6.

Recipe adapted from Fiesta on the Grill by Daniel Hoyer.