Ingredients

For Steaks: 1 cup piquant tomato salsa 2 tablespoons olive oil 4 porterhouse steaks, about 16 to 18 ounces each For Potato Wedges: 6 large unpeeled baking potatoes, cut in half lengthwise 2 tablespoons peanut or vegetable oil   For Sauce: 2 cups beef stock 1/2 cup sliced smoked bacon 2 tablespoons butter 1 tablespoon minced garlic 1 cup sliced chanterelles or other wild mushrooms (about 4 ounces) 1/2 cup scallions cut into 1-inch lengths 1 tablespoon minced fresh marjoram Dash of worcestershire sauce

Description

Grilled Lumberjack Steaks With Wild Mushroom Sauce And Potato Wedges, Recipe

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