Sunday, May 06, 2007

Grilled Steak with Mixed Mushroom Sauce

Grilled Steak with Mixed Mushroom Sauce
Mushroom Sauce adapted from The Ultimate Mushroom Book

Prep time: 30 minutes (the dried mushrooms need to sit in hot water to rehydrate)
Cook time: 10 minutes
Rest time: 5 minutes

Serves 2

2 strip loin steaks at least 3/4 inch thick
Freshly grated black pepper

Mushroom Sauce:
2 cups Cremini mushrooms, sliced
1 cup mixed dehydrated mushrooms (this time I used Porcini & Lobster)
1 tbsp butter
1 tbsp olive oil
2 large cloves garlic, minced
1/2 red onion, finely chopped
Juice of 1/2 lemon
2 tbsp white wine
2-3 tbsp fresh flat leaf parsley, coarsely chopped

1. Place the dehydrated mushrooms in a heat-proof bowl and with enough very hot water to cover them. Let them soak for at least 30 minutes. Drain but save the mushroom liquid. You can use 1 tbsp for the sauce and the rest can be added to any soup or stew for a wonderful flavor. Slice the mushrooms.

2. Preheat the BBQ or broiler until very hot. Cook the steaks over medium high heat for 4-5 minutes and turn. Continue to cook for 4 minutes for medium or longer if you prefer your steak well done.

3. Remove the steaks to a platter and cover with foil for 5 minutes or so. This relaxes the meat and makes for a much more tender steak.

4. In the meantime, heat the oil and butter over medium high heat in a skillet on top of the stove. Saute the onions until translucent. Lower the heat to medium and add the mushrooms (raw sliced cremini and drained rehydrated mushroom slices. Saute for 5 minutes, add the garlic and toss until fragrant. Add the wine and lemon juice and toss. If there is too little liquid (you want the pan moist, just a little more than a film of liquid) add some mushroom liquid. Add the parsley, taste for seasoning and add salt & pepper if needed.

5. To serve, plate the steaks and top with mushroom mixture.

Great with a simple salad. This time around we had romaine hearts with cucumber chunks in a blueberry vinaigrette.

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