Grilled New York Steak Recipe, with Mushrooms Diablo
This New York steak recipe is to me the epitome of beef at its best. A good New York steak is flavorful and tender and a good steakhouse should be judged on how they handle the quality of their New York steaks. I like most cuts of beef, but sometimes only a New York will do. In Hawaii, Rib Eye steaks are king, the filet mignon is the most tender, but for flavor the New York is it.
As you may have found in other recipes, I have been known to like things a bit spicy from time to time. I don't want to bore you, but the history of this New York steak recipe is one Sunday, Rainee was out of town and I was working on the computer, and had a craving for something spicy and steak. Guy food! So, I wandered to the fridge and checked out what was in stock. Rainee may have had a nice dinner that night, but she didn’t get this!
4 12 ounce New York steaks choice or better.
1 tablespoon ground cumin
1 tablespoon garlic finely chopped
course ground black pepper
Olive oil to prep the steaks for the grill.
Fire up the grill nice and hot, I like a two zone on charcoal to avoid flare ups. But nice and hot, to get the nice grill marks and the char on the steaks. Cook the steaks to your desired degree of doneness.
For timing make the mushrooms before grilling the steaks. Makes the final assembly much easier.
2 tablespoons butter
1 tablespoon olive oil
1 onion (sweet like a vidalia or maui if available) sliced thin
2 tablespoon chopped garlic
3 Serrano chiles, seeded and julienned fine (note if you want your mushrooms extra “Diablo” leave the seeds in)
1 pound small portabella or other mushrooms slice thin
1 tablespoon fresh oregano or 1 1/2 teaspoons dried oregano.
2 ounces porcini or shitake mushrooms dried and reconstituted in 1/2 cup boiling water and soaked for 30 minute (optional), then chopped fine
1/4 cup red wine
2 teaspoons dijon mustard
1 teaspoon salt
1 tablespoon chopped Italian parsley or cilantro
Prep all the items. In a large saute pan place the butter and olive oil allow to melt on medium heat. Add the onion and saute for five minutes or until clear. Add the garlic and saute for an additional minute. Add the sliced mushrooms. (if using the dried porcini or shitake mushrooms add them to the mix as well. Save the water used to reconstitute the mushrooms.) Turn up the heat and stir or saute, the mushrooms will begin to give up their juices, continue cooking. Add the red wine and mustard (and dried mushroom soaking liquid strained if applicable) cook until the liquid has all reduced 75%, add the Serrano chiles, parsley or cilantro and salt. Continue to cook until the pan is almost dry.
All yours and top the steaks with the mushrooms!
For a wine selection, I like a grenache or Spanish red.
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