Party Planning Recipes for the month of June >

Steaks in a Wine Marinade 4 round steaks, about 9 ounces each 4 large Portobello mushrooms olive oil, for brushing a branch of fresh rosemary, optional Marinade 2 1/2 cups of red wine 1 onion, cut into fourths 2 tablespoons of Dijon mustard 2 garlic cloves, crushed salt and pepper Snip through the fat strip on the steaks in 3 places, so that the steak retains its shape when cooked. Combine the red wine, onion, mustard, garlic, and salt and pepper. Lay the steaks in a shallow nonporous dish and pour over marinade. Cover and chill in the refrigerator for 2- 3 hours. Remove the steaks from the refrigerator 30 minutes before you intend to cook them, to let them come to room temperature. This is especially important if the steak is thick, so that it cooks more evenly and is not well done on the outside and raw in the middle. Sear both sides of the steaks, about 1 minute on each side - over a hot barbecue grill. If the steaks are about 1 inch thick, keep them over a hot barbecue and cook for about 4 minutes on each side. This will give medium rare steaks - cook them more or less, to suit your taste. If the steaks are thicker, move them to a less hot part of the barbecue or farther away from the coals. Brush the mushrooms with the olive oil and cook them alongside the steak for 5 minutes, turning once. When you put the mushrooms on the barbecue grill, put the rosemary branch, if using in the fire to flavor the meat slightly. Remove the steak and set aside to rest for 1- 2 minutes. Slice the mushrooms and serve with the meat. Serves 4