Endless Summer New York Strips

Posted by francis keyser Wednesday, July 29, 2009
Taste Level: VGR
Cost: $20 and Over
Serves: 4
Prep Time: 15-20 min.
Cook Time: 20-25 min.
Difficulty: 1

For some reason New York Strips always remind me of what a Caveman's Surfboard would look like. Then Surfboards during the summer always make me think of the classic Surfing Movie The Endless Summer. So I am calling this My Endless Summer Steak! These steaks are pretty quick and easy but look fancy enough to serve at any occasion.

Ingredients:
4 Aged New York Strips (to save money buy 4 non-aged New York Strips)
1 cup Crimini mushrooms (sliced, Button mushrooms can be substitute)
1/2 cup Shiitake Mushrooms (sliced, Enoki mushrooms can be substituted)
1/4 cup Chanterelle Mushrooms (diced, Baby Bella mushrooms can be substituted)
1/4 cup Tequila
1/2 cup Marsala cooking wine
2 cups beef bullion
4 green onions
1/2 tbsp sweet European unsalted butter
fresh crack pepper (to taste)
kosher salt (to taste)
1-2 tbsp extra virgin olive oil
fresh chives

Make 2 cups bullion according to directions and then boil down to 1/2 cup. Pour bullion into a small bowl and add Tequila and Marsala wine, sit aside.

While Bullion is boiling down trim all the green onions and then cut about 1 inch under each ones fan. Chop up the bottoms of the green onions and sit fans aside.

In a medium skillet heat butter over medium heat till butter starts to bubble. Add all mushrooms and green onion bottoms you chopped up sauteing until onions are turning translucent (5-7 minutes.) Add bullion mixture to skillet and cook down for 15-20 minutes or until very little liquid is left.

Preheat grill to medium high heat.

Crack fresh pepper and sprinkle kosher salt lightly over both sides of all steaks. Brush steaks and onion fans with olive oil and place steaks on lower grill rack for 3-4 minutes. Flip steaks and cook for an additional 3-4 minutes or until desired doneness. After flipping steaks add onion fans to the top rack and cook until you take the steaks off the grill.

Remove steaks from grill and let sit for 5 minutes.

While steaks are resting evenly spoon a bed of mushrooms onto four plates. Lay one green onion fan over each bed of mushrooms. Once steaks are ready lay a steak over each bed and sprinkle with fresh chives.

This steak goes well with a dry red wine or a cold beer.

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