Serves: 4 / Preparation time: 10 minutes (plus marinating time) Total time: 45 minutes

4 small boneless rib-eye steaks, about 1-inch thick (or use 2 larger ones), trimmed of excess fat

3 tablespoons low-sodium soy sauce

2 tablespoons olive oil

1 large clove garlic, peeled, crushed

Salt to taste, optional

Freshly ground pepper to taste

 MUSHROOMS

2 tablespoons unsalted butter

1 tablespoon olive oil

1 pound baby bella or cremini mushrooms, wiped clean, thinly sliced

1 medium onion, peeled, sliced

Place the steaks in a plastic sealable bag. Add the soy sauce, olive oil and garlic. Seal bag and press on the bag to work the marinade into the steaks. Refrigerate at least 1 hour and up to 4 hours. About an hour before serving, remove the steak from the refrigerator and from the marinade, placing the steak on a platter. Discard the marinade. Season the steaks with salt and pepper if desired.

Preheat the grill to medium-high.

In a large skillet, heat the butter and olive oil over medium heat. Add the mushroom slices and saute about 8 to 10 minutes or until they are very tender. Add the onion slices and saute until they are tender, about 5 minutes. Season the mixture with salt and pepper to taste. Set aside and keep warm.

Place the steaks on the grill and cook about 6 minutes on one side. After about 3 minutes, using tongs, turn the steak about a quarter of a turn so you get cross-hatch marks.

Flip the steak over and move to a cooler side of the grill (shut a burner off if you need to). Continue grilling to desired degree of doneness, about 5 minutes more for medium-rare, depending on the thickness. Remove from the grill to serving plates and top with the warm mushroom mixture. Drizzle any juices left in the bottom of the skillet over the steaks.