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.