Strip Loin Steak with Sautéed Mushrooms
|2||Top Grass Strip Loin Grilling Steaks, 1 inch (2.5 cm) thick (each 8 oz/250 g)|
|Freshly ground black pepper or Montreal Steak spice|
|2 tsp (10 mL)||canola oil|
|2 cups (500 mL)||sliced mushrooms (button, crimini or baby portobello)|
|2 tbsp (30 mL)||minced shallots|
|2||cloves garlic, minced|
|¼ cups (50 mL)||dry white wine|
|1 tsp (5 mL)||dried thyme or tarragon|
|1 tsp (5 mL)||Worcestershire sauce|
|¼ tsp (1 mL)||salt|
- Pat steaks dry; season with pepper or steak spice. Grill over medium-high heat about 4 minutes per side for medium-rare.
- Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallots; cook until shallots are softened, about 4 minutes. Add garlic; sauté for 30 seconds. Stir in wine, thyme and Worcestershire sauce; cook, stirring often, for 2 to 3 minutes or until wine is reduced. Season with salt and pepper to taste.
- Trim steaks, as needed, discarding trim. Carve crosswise into thin slices. Serve topped with sautéed mushrooms.
Next time: You can stir in 1/4 cup (50 mL) of sour cream into the sautéed mushrooms for a stroganoff-style sauce if you like.