Grilled Strip Steak with Sauteed Mushrooms
Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
What’s better than a fresh-grilled steak? A fresh-grilled steak topped with mushrooms.
Sauteed in red wine and truffle butter to create the ultimate indulgent flavor, grab an assortment of flavorful mushrooms from Heinen’s Produce Department and add them to our premium grassf-fed steak for the ultimate steakhouse-style dinner at home.
Grilled Strip Steak with Sauteed Mushrooms
Cook time: 29min Prep time: 5min Total time: 34min
Servings: 2
Ingredients
For the Mushrooms
- 2 Tbsp. white truffle oil
- 1 stick grass-fed unsalted butter, softened
- 1 Tbsp. parsley, chopped
- 3 Tbsp. Heinen's olive oil
- 1 cup oyster mushrooms, torn
- 1 cup shitake mushrooms, stemmed and sliced
- 1 cup beech mushrooms
- 1 cup maitake mushrooms, torn
- 1 cup baby portabellas, sliced
- 1 shallot, small diced
- 2 garlic cloves, finely minced
- ¾ cup red wine
- 1 cup Heinen's beef stock
- 1 tsp. fresh thyme leaves
- Kosher salt and fresh cracked pepper, to taste
For the Steak
- 2 12 oz. grass-fed New York strip steaks
- 3 Tbsp. Heinen's olive oil
- Salt and pepper
Instructions
- Preheat the grill or grill pan to high heat.
- In a medium-size bowl, whisk together the truffle oil, butter, parsley, salt and pepper until completely combined. Keep cool and set aside.
- In a large sauté over high heat, add 2 Tbsp. of olive oil, then add the mushrooms until caramelized, about 6-8 minutes.
- Once the mushrooms are brown, scoot them to one side of the pan. To the other side, add the shallots, garlic and remaining olive oil. Cook for 1-2 minutes, then stir into the rest of the pan.
- Deglaze the pan with red wine and cook until the liquid is almost gone, then add the beef stock and cook until the liquid is reduced by half.
- Finish the sautéed mushrooms with 1-2 Tbsp. of the truffle butter, fresh thyme, salt and pepper. Keep warm. Note: There will be truffle butter left over and it freezes very well.
- Coat the steaks on all sides with olive oil and season heavily with salt and pepper. Place directly on the very hot grill. For a medium rare internatal temperaturem cook for 3-4 minutes, clip and continue cooking for another 3-4 minutes.
- Remove the steaks from the grill and let it rest for 2-3 minutes before serving it with the sautéed mushrooms.
