Make the steak: Trim the meat by removing any excess fat
and silver skin away from the steaks. Arrange in a nonreactive
shallow dish.
Combine 1/2 cup of the olive oil, herbs, sherry vinegar,
soy sauce, garlic, shallot and crushed red pepper in a blender
container and purée. Pour two-thirds over the steak, cover
with plastic wrap and refrigerate over night. Refrigerate the
remaining marinade in a sealed container.
When ready to cook the steak, preheat a gas or charcoal
grill to high heat. Remove the steak from the
refrigerator.
Put the portobellos in a bowl and cover with the remaining
marinade. Transfer to a large piece of aluminum foil, sprinkle
with salt and pepper and wrap the edges of the foil together
tightly to seal. Arrange on the edge of the grill over
indirect heat. Cook for 20 minutes until tender. Transfer to a
cutting board and slice. Set aside.
Put the onions in a large bowl and add the remaining 2
tablespoons olive oil. Toss to coat. Sprinkle with salt and
pepper and arrange on the grill. Cook for 2 to 3 minutes per
side until grill marks appear and the onions become tender.
Transfer the onions to the cutting board with the mushrooms
and pull the rings apart.
Season the steaks with salt and pepper and place on the
grill. Cook for about 4 minutes per side, for medium rare.
Transfer to a cutting board. Let rest for 5 minutes.
Make the tomatoes: While the steaks are
cooking, slice the tomatoes and divide among four plates.
Drizzle with the extra virgin olive oil. Sprinkle with salt
and pepper.
Slice the steaks, arrange over the tomatoes and top with
equal amounts of mushrooms and onions. Enjoy with Simi
Alexander Valley Cabernet Sauvignon
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