Serves 2
For steaks
2 New York strip steaks
Olive oil
Kosher salt, to taste
Black ground pepper, to taste
For mushrooms
4 ounces olive oil
1 pound mushrooms (cremini, shiitake, button or oyster), sliced or hand torn
1 tablespoon fresh thyme leaves, minced
1 tablespoon fresh rosemary, minced
1 tablespoon garlic, crushed
Kosher salt, to taste
Black ground pepper, to taste
Preparation
Allow steaks to rest at room temperature for 30 minutes.
Heat grill to medium-high or high heat.
Lightly coat both sides of the steaks with olive oil and season to taste with kosher salt and pepper.
Grill steaks over direct medium-high heat until desired temperature. For medium-rare, grill for 4½ minutes per side. Remove steaks from grill and allow to rest for 5 minutes.
While steaks are resting, combine olive oil, mushrooms and herbs in a mixing bowl and season to taste with kosher salt and pepper. Transfer mushrooms to a grill basket and place basket on the grill. Cook for 5–10 minutes, occasionally moving mushrooms around until they begin to brown.
Spoon grilled mushrooms over steaks and serve warm.
Sponsored by Colorado Proud- Recipe created by Jason K. Morse, CEC, owner and executive chef of 5280 Culinary; and a grilling and BBQ expert for ACE Hardware.
