As I said in the previous post, I tried to recreate some of our favorite flavors from Carrabbas for dinner on Mother's Day/My Family Birthday party. JJ and I love their grilled chicken dishes, some have a lemon butter sauce, some have marasla, some are topped with goat cheese and tomatoes, they all are outstanding!
Since my mom doesn't like chicken, I thought I'd make a mixed grill with chicken and steak, but top them the same for ease. I didn't eat the steak, but the family said it was great! I served this with a caesar salad, roasted asparagus and parmesan garlic yukon gold mashed potatoes. The entire meal was delicious!
Steak and Chicken Mixed Grill
with Lemon Butter and Mushroom Sauce
and Sundried Tomatoes, Basil and Goat Cheese
1.5 lb. angus flank steak
1 tbsp. Penzey's Chicago Steak Seasoning
1.5 lbs. boneless, skinless chicken breasts
1 tbsp. McCormack Garlic and Onion grill seasoning
4 tbsp. butter
4 c. sliced mushrooms
2 garlic cloves, grated
1 shallot, minced
Juice of 3 lemons (about 1/2 c.)
1/2 c. vegetable stock
Splash of cream
Salt and pepper
4 oz. goat cheese, crumbled
1/2 c. minced sundried tomatoes
1/4 c. basil chiffonade
Trim steak and chicken breasts.
Place on a baking sheet, season with respective seasonings, cover with plastic and place in the refrigerator for 1-2 hours.
Heat grill (we used charcoal outside).
Heat a large skillet over medium-low, add butter, mushrooms, garlic and shallot.
Slowly sweat out mushrooms, about 15 minutes.
Season with salt and pepper, add lemon juice and stock, heat through.
Cook steak and chicken to desired doneness. Rest for 10 minutes, covered.
Plate meat, add cream to sauce, whisk so it doesn't seperate.
Top meat with sauce, top with goat cheese, tomatoes and basil.