Beef with Portobello Mushrooms and Pennsylvania Dutch Pepper Hash
Both the rib-eye steaks and the hash are made without oil, but this entree is full of flavor, thanks to the meaty mushrooms and the wilted cabbage hash sparked with chipotl chilies and black pepper. Start the hash very early in the morning, or the night before.
Ingredients
- Pennsylvania Dutch Pepper Hash
- Cabbage - 2 cups, shredded
- Rock Salt - rock salt
- Whole Green Onions - 1/2 cup, 1/4-inch diagonal-cut sliced
- Red Bell Pepper - 1/2 cup, diced, seeded
- Canned Chipotl Chilies - 3, drained and minced
- Sugar - 1 tablespoon
- Freshly ground black pepper - 1/2 tablespoon
- Beef Rib-eye Steaks - four, 10- to 12-ounce
- Salt and freshly ground black pepper to taste
- Portobello Mushrooms - 2 to 4, very large
- Sun-dried tomatoes - 4, diced
- Beef Stock (see Basics) - 2 cups
Instructions
To make the hash: Place the cabbage in a large bowl. Add the salt, toss, and let stand for 2 hours. Rinse the cabbage, then add the green onions, bell pepper, chipotl, and sugar. Toss the mixture together, place a piece of plastic wrap over the top of the cabbage, and weight it with a heavy pan. Let stand for 12 hours. Just before serving, season with pepper.
To prepare the steaks: Light a charcoal grill and heat until a fine white ash forms on the coals. Season the steaks with salt and pepper. Place the steaks on the grill and cook for 2 minutes. Lift the steaks with tongs, turn 45 degrees, and place back on the grill; cook for 2 minutes. Turn the steaks and cook for 4 more minutes.
Meanwhile, remove the stems from the mushrooms; reserve them for another use. Slice the caps into 1/2-inch-thick slices. When the beef is browned, remove the steaks and keep warm. Place the mushrooms on the grill, flat-side down, and grill until browned, about 2 minutes. Remove from the grill. Heat a heavy iron skillet over medium-high heat and place the mushrooms and tomatoes in the skillet. Saute 3 to 5 minutes, tossing to keep from sticking. Add the stock to the pan and cook for 15 to 20 minutes, or until it has reduced to about 1 cup of liquid. Adjust seasoning with salt and pepper.
To serve: Place 1 steak on each serving plate and arrange slices of mushroom around the steak. Spoon tomatoes and sauce over and around the steaks. Add a large spoonful of pepper hash to one side of the plate.
