Bourbon Steak Portobellos

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup bourbon
• 2 tablespoons dark brown sugar
• 1 beef top sirloin steak (3/4 inch thick and 1 pound)
• 4 large portobello mushrooms
• 1/2 large sweet red pepper, cut into strips
• 1/2 large sweet yellow pepper, cut into strips
• 1/2 large sweet onion, halved and sliced
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 3/4 cup shredded part-skim mozzarella cheese

1. In a small bowl, combine the soy sauce, bourbon and brown sugar; stir until sugar is dissolved. Pour 1/3 cup into a shallow dish; add steak. Turn; cover and refrigerate for 1 hour.
2. Remove and discard stems and gills from mushrooms. Place mushrooms in a shallow dish; brush both sides with remaining marinade; cover and let stand at room temperature for 1 hour.
3. In a small bowl, combine the peppers, onion, oil and 1/4 teaspoon each salt and pepper; toss to coat. Spread in a single layer on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 5-8 minutes or until crisp-tender. Cover and keep warm.
4. Sprinkle steak with remaining salt and pepper. Grill steak, covered, over medium heat for 8-10 minutes on each side or until a thermometer reads 135u0b0 for medium-rare, 140u0b0 for medium and medium-well, 145u0b0.
5. Meanwhile, grill mushrooms, covered, over medium heat for 6-8 minutes or until tender, turning once. Spoon pepper mixture into mushrooms. Cut steak into slices; arrange over pepper mixture. Sprinkle with cheese. Grill, covered, for 3-4 minutes or until cheese is melted.

soy sauce, bourbon, brown sugar, beef, portobello mushrooms, sweet red pepper, sweet yellow pepper, sweet onion, olive oil, salt, pepper, mozzarella cheese

Taken from www.tasteofhome.com/recipes/bourbon-steak-portobellos/ (may not work)