Sweet Stem Petite Tender Steaks with Portabellos & Yukon Golds Petite tenders are a lesser known cut from the shoulder that is both flavorful and easy to prepare. Below is adapted from the charming little tome Grass Fed Gourmet Fires It Up! by Rita Calvert and Michael Heller.
2 Petite Tenders, around 6 oz. each. Salt & Pepper to taste.
3-4 Shallots 6 Tablespoons balsamic vinegar 3 Tablespoons sugar 4 Tablespoons soy sauce
Season the steaks and place in a plastic bag. Chop Shallots, place in a bowl and mix with the remaining marinade ingredients. Pour about 2/3 over the steaks in a bag. Marinade in the fridge at least two hours and up to 2 days.
For the Vedge: 1 LB Portabellos, stems taken off 6 medium Yukon Golds Olive Oil
Prepare your grill by heating to medium high at least half the grill. Wash potatoes, prick with a fork and rub with oil. Place them on the heated half of the grill. Total cooking time about 35 minutes for these Yukies. Meanwhile, brush your Mushrooms clean, slice them in big slices and pour the rest of the marinade over them.
FIRE IT UP: A wee bit after placing the Yukons on the heat, add your steaks. 4-5 minutes each side should do it for medium rare per side. Take them off and let them rest for about 8 minutes under foil while the Yuks are still cooking. While that's sittin', add those big mushroom slices & grill 'em.