4 slices king oyster mushrooms (or any mushrooms you like)
Directions
Preheat one side of your Blackstone griddle to medium heat and the other to high heat.
In a small saucepan on the high-heat side of your griddle, add a small amount of olive oil, garlic, and rosemary. Cook for 3-5 minutes, then add the wine and beef stock. Cook for 15-20 minutes until it reduces to a syrup-like consistency.
On the medium-heat side, add a bit of Country Crock Drizzle & Sizzle, then the potatoes. Season with Blackstone S.P.G. Seasoning and toss. Cook for 8-10 minutes.
In a large mixing bowl, combine the mayonnaise, bell peppers, parsley, lemon juice, and cooked potatoes. Season with a bit of Blackstone S.P.G. Seasoning and mix evenly.
Season the steaks with Blackstone S.P.G. and Blackened Seasonings on all sides. Add some Country Crock Drizzle & Sizzle to the griddle and cook the steaks hot and fast, about 3-4 minutes per side.
Cook the mushrooms in Country Crock Drizzle & Sizzle with a bit of Blackstone S.P.G. Seasoning.
Place the mushrooms on a plate and top with the potato salad. Slice the steaks on a bias and place them on top of the potatoes. Drizzle with the red wine reduction sauce and serve hot.
