- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 4 thin slices red onion
- 4 large portobello mushrooms, stems removed
- non-stick olive-oil cooking spray
- 2 boneless rib-eye steaks (about 350 g each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 small ripe tomatoes
- fresh chives or parsley, finely chopped
- Heat grill or barbecue until hot. Heat oil in a small frying pan over medium heat. Add garlic; sauté 2 minutes. Transfer oil and garlic to a large bowl.
- Coat onion slices and mushroom caps thoroughly with cooking spray. Grill onion and mushrooms just until browned, about 2 minutes each side.
- Cut mushrooms into thick slices. Add mushrooms and onion to garlic oil. Toss to coat.
- Cut steaks crossways into two equal pieces. Pat meat dry with paper towel. Season with salt and pepper. Coat lightly with cooking spray. Grill steaks until seared and browned grill marks appear, about 4 minutes. Turn steaks. Grill 2 to 3 minutes for medium-rare, or until cooked as liked.
- To serve, cut each tomato into 4 slices. Place 3 slices on top of each cooked steak. Top with the mushroom mixture. Sprinkle with chives or parsley.