In a small bowl whisk the marinade ingredients. Place the steaks in a glass or stainless steel dish and pour in the marinade, turning the steaks to coat both sides. Cover and refrigerate for 1 to 2 hours, turning the steaks once or twice.
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Remove the steaks from the dish and discard the marinade. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (180ºC to 230ºC). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
Brush the cooking grates clean. Grill the steaks over direct medium heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest while you cook the mushrooms.
Brush the cooking grates clean. Grill the steaks over medium heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest while you cook the mushrooms.
In a large skillet over high heat on the stove, melt the butter with the oil. Add the mushrooms and spread them out in a single layer so that most of them are touching the bottom of the skillet. Cook without moving them for 2 minutes. Stir the mushrooms and then add the garlic, salt and pepper. Cook until the mushrooms are barely tender, 2 to 3 minutes, stirring two or three times. Add the vinegar. Mix well.
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Serve the steaks warm with the hot mushrooms.
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