Grilled Steak With Black Mushrooms Recipe
Ingredients
| 1 1/2 pounds New York strip, porterhouse, or other tender beef steak, cut about 1 inch thick | ||
| Marinade | ||
| Ginger | 1 Tablespoon, minced | |
| 1 teaspoon toasted Sichuan peppercorns, ground | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| 3 tablespoons dry sherry or Chinese rice wine | ||
| Black pepper | 1 Teaspoon | |
| 8 to 10 dried black mushrooms, or fresh shiitake mushrooms, sliced | ||
| Beef broth | 1/2 Cup (16 tbs) (Sauce) | |
| Oyster sauce | 2 Tablespoon (Sauce) | |
| 1 tablespoon dry sherry or Chinese rice wine | ||
| Worcestershire sauce | 2 Teaspoon (Sauce) | |
| Sesame oil | 1 Teaspoon (Sauce) | |
| Cornstarch | 1 1/2 Teaspoon (Sauce) | |
| Butter/Margarine | 2 Tablespoon (Sauce) | |
| Shallots | 1 Tablespoon, minced (Sauce) | |
| Garlic | 2 Teaspoon, minced (Sauce) | |
| Ginger | 2 Teaspoon, minced (Sauce) | |
Directions
1. Score the beef lightly on each side with shallow crisscross marks. Combine the marinade ingredients in a sealable plastic bag. Add the beef, seal the bag, and turn it a couple of times to evenly coat the meat. Refrigerate overnight.
2. If using dried black mushrooms, soak them in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. (Fresh mushrooms can be sliced stem and all.) Set aside.
3. Combine the sauce ingredients in a small bowl; set aside. Lift the beef from the marinade and grill it on a lightly greased grill over a solid bed of low-glowing coals for 4 minutes. Turn and continue to cook until it is done to your liking, 4 more minutes for medium rare.
4. While the steak cooks, melt the butter in a small frying pan over medium heat. Add the shallots, garlic, and ginger and cook, stirring, until fragrant, about 10 seconds. Add the mushrooms and cook until tender, about 2 minutes. Add the sauce mixture and cook, stirring, until the sauce boils and thickens. Carve the steak into 1/2-inch-thick slices and top with the mushroom sauce.
2. If using dried black mushrooms, soak them in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. (Fresh mushrooms can be sliced stem and all.) Set aside.
3. Combine the sauce ingredients in a small bowl; set aside. Lift the beef from the marinade and grill it on a lightly greased grill over a solid bed of low-glowing coals for 4 minutes. Turn and continue to cook until it is done to your liking, 4 more minutes for medium rare.
4. While the steak cooks, melt the butter in a small frying pan over medium heat. Add the shallots, garlic, and ginger and cook, stirring, until fragrant, about 10 seconds. Add the mushrooms and cook until tender, about 2 minutes. Add the sauce mixture and cook, stirring, until the sauce boils and thickens. Carve the steak into 1/2-inch-thick slices and top with the mushroom sauce.
Chef
