GRILLED RIB EYE WITH INDIAN-SPICED MUSHROOMS

Grilled Rib Eye with Indian-Spiced Mushrooms image

Provided by Maggie Ruggiero

Time 30m

Yield Makes 4 servings

Number Of Ingredients 11

2 or 3 (1 1/4-inch-thick) boneless rib-eye steaks (about 3/4 pound each)
2 teaspoons finely chopped peeled ginger
1 teaspoon finely chopped garlic
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne
3 tablespoons vegetable oil
1 tablespoon tomato paste
1 pound cremini mushrooms, halved
1/4 cup water
2 tablespoons chopped cilantro

Steps:

Prepare a gas grill for indirect-heat cooking over medium-high heat; see Grilling Procedure .
Pat steaks dry and season each with 1/4 teaspoon each of salt and pepper. Oil grill rack, then sear steaks directly over heat, covered, turning once and moving to area over turned-off burner if flare-ups occur, until well browned, 3 to 5 minutes total. Move steaks to area over turned-off burners and grill, covered, 6 to 8 minutes more for medium-rare. Let rest on a cutting board while preparing mushrooms.
Cook ginger, garlic, and spices in oil in a 10-inch heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and 1/4 teaspoon salt and cook, stirring, until a shade darker, about 2 minutes. Add mushrooms and water and cook, uncovered, stirring occasionally, until mushrooms are tender and coated, 5 to 7 minutes. Remove from heat and stir in cilantro.
Slice steaks across the grain and serve with mushrooms.
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