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Grilled Steak With Black Mushrooms

Magical.Palate's picture
Ingredients
  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
  Marinade  
  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
  Sauce  
  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
  Butter/Margarine 2 Tablespoon
  Minced shallots 1 Tablespoon
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Mushroom

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