This is a delicious and easy steak with a decadent mushroom sauce. The NY strip with cilantro and mushroom sauce recipe pairs beautifully with smashed fried potatoes and the caramelized apple and goat cheese salad.
Difficulty: Intermediate Preparation Time: 15min
Yields: 4 Servings Total Time: 1hr
Ingredients:
2 Tbsp of Brown Sugar
1 Tbsp Cumin
1 Tbsp of Ancho Chile Powder
1 tsp Dry Mustard
Kosher Salt
Pepper
4 8-10 oz NY strip, 1 to 1 ½” thick
4 cups chicken stock
1 onion, ½ inch dice
1 Pound Assorted Mushrooms
2 Tbsp of Butter
1/4 cup Ancho Chile Puree
2 Tbsp of Honey
¼ Cup Cilantro
Oil, vegetable or canola
4 cloves garlic, crushed
Procedure:
FOR THE MUSHROOM SAUCE
Reduce chicken stock in a medium pan over high heat and boil until reduced by ½. Heat butter in a large sauté pan over high heat. Add diced onion and mushroom, season with salt and cook until onions and mushrooms golden brown. Add garlic and cook until fragrant. There should be no liquid in pan at this point from the vegetables. Add the chicken stock to the mushroom mixture and stir well to combine. Bring to a boil and cook, stirring continuously, until reduced by ½. About 10 minutes. Stir in the honey and cilantro to finish. Serve spooned over the steak.
FOR THE STEAK
Combine the first 6 ingredients to make your rub. (Can be stored up to 4 weeks). Lightly oil steaks. Coat the beef with the rub. Let sit out for at least one hour or overnight (covered), in the fridge. Bring to room temperature before grilling, if letting it sit in the fridge overnight. Set the grill on high. Place steaks on grill and turn ¼ turn at about the 2 minute mark-flip the steak at about the 4 minute mark and repeat. For a medium-rare steak, grill the steaks 4-5 minutes per side for a 1.5 inch steak per side.
Remove beef from grill and let rest on a cutting board for at least 5 minutes before serving.