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Start gilling the steaks when the mushrooms are halfway done to get this quick bistro-style dish on the table without delay.
Balsamic Glaze
⅔ cup (150 mL)    balsamic vinegar
1 tbsp (15mL) olive oil
1 garlic clove, pressed

Mushroom Mixture
1 lb mushrooms, halved
2 medium onions, sliced    ¼ in. thick
1 tbsp olive oil
1 tsp smoked or regular    paprika
1 tsp salt

Steaks and Garnish
2 beef steaks, cut 1 in.    thick
½ tsp salt
½ tsp coarsely ground    black pepper
2 beefsteak tomatoes,    thickly sliced
¼ cup crumbled blue    cheese
Prep Time: 15 minutes    Total Time: 30 minutes
  1. Prepare grill for direct cooking over medium-high heat. For glaze, whisk together ingredients in a small batter bowl. Microwave, uncovered, on HIGH 6-8 minutes or until mixture is thick, syrupy and reduced to about ¼ cup/50 mL.
  2. For mushroom mixture, in (4-qt./4-L) mixing bowl, combine mushrooms, onions, oil, paprika and salt; mix well. Preheat grill basket on grill for 3 minutes. Grill mushroom mixture, undisturbed, 7 minutes. Shake basket using tongs. Grill an additional 8-9 minutes or until mushrooms are browned and onions begin to caramelize. Remove basket from grill; keep warm.
  3. Set aside 2 tbsp glaze in prep bowl for serving. Season steaks with salt and black pepper; brush remaining glaze over both sides of steaks. Grill steaks, covered, 4 minutes or until grill marks appear. Turn with tongs and grill 4-6 minutes or until medium doneness. Transfer steaks from grill to cutting board; tent with foil and let stand 10 minutes.
  4. Slice steaks against the grain and serve with tomatoes, mushroom mixture and blue cheese. Drizzle reserved glaze over steaks.
Yield: 4 servings