Buffalo Steaks with Grilled Mushroom and Garlic Gravy

Buffalo is a wonderfully flavorful, lower-fat alternative to beef. Searing these steaks directly over a hot fire keeps them tender and moist.

For the steaks:

For the gravy:

To make the steaks: Combine all ingredients except steaks. Rub on both sides of the steaks, cover, and refrigerate for 2 to 4 hours.

Meanwhile, prepare the gravy: Rub the portobello mushrooms with 2 tablespoons of the olive oil, lemon-pepper seasoning, and 1/4 teaspoon of the salt. Grill the mushroom for 8-10 minutes over direct medium heat. Remove from grill, cut into small dice, and set aside.

Sauté the minced onion and garlic in the remaining 2 tablespoons of the oil for 1 to 2 minutes; add the wine and reduce until wine is gone. Add the brown gravy and reserved mushroom. Stir to blend; simmer for 15 minutes, stirring occasionally.

For gas grills, increase heat to High. Grill steaks over Direct High heat for 8 to 12 minutes, turning once halfway through grilling time, or until desired doneness.

Makes 4 servings.