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T-Bone Steak with Kipfler Potatoes
5 - Servings

1. Wash and slice potatoes. Finely chop onion and garlic.


2. Divide thinly sliced vegetables evenly and use to fill mushroom caps


3. Chargrill steaks to desired degree of doneness while sautéing potato, onion and garlic. Allow meat to rest.


4. Place filled mushroom caps in 360ºF oven for 8 minutes or until cooked. Place potatoes and steak on serving plates with mushroom caps.


5. Garnish with sautéed onion rings and fresh rosemary.


5 1-pound Organic T-bone steaks
2 ½ cloves garlic
1 ½ pounds kipfler potatoes
2 ½ Spanish (red) onions
10 large mushroom caps
1 ½ ounces leek, thinly sliced
1 ½ ounces carrot, thinly sliced
1 ½ ounces red bell pepper, thinly sliced


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