Grilled Steak With Black Mushrooms
|New york strip steak/Porterhouse / other tender beef steak||1 1⁄2 Pound (Cut About 1 Inch Thick)|
|Minced garlic||2 Teaspoon|
|Minced ginger||2 Teaspoon|
|Toasted schezuan peppercorns||1 Teaspoon, ground|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry/Chinese rice wine||3 Tablespoon|
|Black pepper||1 Teaspoon|
|Dried black mushroom/Fresh shiitake mushrooms||10 , sliced|
|Beef broth||1⁄2 Cup (8 tbs)|
|Oyster sauce||2 Tablespoon|
|Dry sherry/Chinese rice wine||1 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Minced shallots||1 Tablespoon|
1. Score the beef lightly on each side with shallow crisscross marks. Combine the marinade ingredients in a sealable plastic bag. Add the beef, seal the bag, and turn it a couple of times to evenly coat the meat. Refrigerate overnight.
2. If using dried black mushrooms, soak them in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. (Fresh mushrooms can be sliced stem and all.) Set aside.
3. Combine the sauce ingredients in a small bowl; set aside. Lift the beef from the marinade and grill it on a lightly greased grill over a solid bed of low-glowing coals for 4 minutes. Turn and continue to cook until it is done to your liking, 4 more minutes for medium rare.
4. While the steak cooks, melt the butter in a small frying pan over medium heat. Add the shallots, garlic, and ginger and cook, stirring, until fragrant, about 10 seconds. Add the mushrooms and cook until tender, about 2 minutes. Add the sauce mixture and cook, stirring, until the sauce boils and thickens. Carve the steak into 1/2-inch-thick slices and top with the mushroom sauce.