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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
Serves 4
4 tablespoons extra-virgin olive oil, plus extra for drizzling
4 medium-sized tomatoes, cored
3 jalapeno chili peppers
1 large white onion, peeled and cut crosswise into slices 1/2
inch thick
1 bunch jumbo asparagus, trimmed
Salt
Freshly ground black pepper
3 large fresh basil leaves
2 tablespoons balsamic vinegar, plus extra for drizzling
4 New York strip steaks, each 8 to 12 ounces)
4 Portobello mushroom caps
1/2 pound fresh shiitake mushroom caps
Preheat an outdoor grill.
When the grill is hot, brush 2 tablespoons of the olive oil all
over the tomatoes, chilies, onion slices, and asparagus. Season
with salt and pepper and place them on the grill. Cook, turning
occasionally with tongs, until the skins of the tomatoes and
chilies are blackened and blistered and the onion slices and
asparagus are golden, about 8 to 12 minutes total. Transfer the
asparagus spears to a platter large enough to hold them along
with all the steaks and the mushrooms, cover with aluminum foil
to keep them warm, and set aside. Transfer the other vegetables
to a work surface and leave them for a few minutes, until cool
enough to handle.
Remove and discard the loose, charred outer rings from the onion
slices. Peel off the skin from the tomatoes; cut them in half and
remove and discard the seeds. Peel off the skins of the chilies;
carefully slit them open and remove and discard the seeds, veins,
and stems. Mince the chilies.
Put the onion, tomatoes, and chilies in a food processor fitted
with the stainless-steel blade or into a blender. Add the basil,
remaining olive oil, and balsamic vinegar. Pulse the machine on
and off until a chunky salsa forms. Transfer to a bowl and set
aside.
Brush the steaks and mushrooms with the remaining 2 tablespoons
of olive oil and season with salt and pepper. Put the steaks over
the hottest part of the fire and surround them with the
mushrooms. Cook the steaks about 4 minutes per side for
medium-rare or up to 8 minutes per side for well-done. Cook the
Portobello mushrooms for about 2 minutes per side and the
shiitakes for 1 to 2 minutes per side depending on size.
Transfer the steaks to a cutting board. With a sharp knife, slice
them across the grain and diagonally; slice the Portobello caps,
too, and leave the shiitakes whole. Arrange the steak slices and
mushrooms on the platter with the asparagus. Drizzle with a
little more olive oil and balsamic vinegar and serve immediately,
passing the salsa alongside.
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GRILLED NEW YORK STRIP STEAK WITH FIRE-ROASTED SALSA, ASPARAGUS,
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
Serves 4
4 tablespoons extra-virgin olive oil, plus extra for drizzling
4 medium-sized tomatoes, cored
3 jalapeno chili peppers
1 large white onion, peeled and cut crosswise into slices 1/2
inch thick
1 bunch jumbo asparagus, trimmed
Salt
Freshly ground black pepper
3 large fresh basil leaves
2 tablespoons balsamic vinegar, plus extra for drizzling
4 New York strip steaks, each 8 to 12 ounces)
4 Portobello mushroom caps
1/2 pound fresh shiitake mushroom caps
Preheat an outdoor grill.
When the grill is hot, brush 2 tablespoons of the olive oil all
over the tomatoes, chilies, onion slices, and asparagus. Season
with salt and pepper and place them on the grill. Cook, turning
occasionally with tongs, until the skins of the tomatoes and
chilies are blackened and blistered and the onion slices and
asparagus are golden, about 8 to 12 minutes total. Transfer the
asparagus spears to a platter large enough to hold them along
with all the steaks and the mushrooms, cover with aluminum foil
to keep them warm, and set aside. Transfer the other vegetables
to a work surface and leave them for a few minutes, until cool
enough to handle.
Remove and discard the loose, charred outer rings from the onion
slices. Peel off the skin from the tomatoes; cut them in half and
remove and discard the seeds. Peel off the skins of the chilies;
carefully slit them open and remove and discard the seeds, veins,
and stems. Mince the chilies.
Put the onion, tomatoes, and chilies in a food processor fitted
with the stainless-steel blade or into a blender. Add the basil,
remaining olive oil, and balsamic vinegar. Pulse the machine on
and off until a chunky salsa forms. Transfer to a bowl and set
aside.
Brush the steaks and mushrooms with the remaining 2 tablespoons
of olive oil and season with salt and pepper. Put the steaks over
the hottest part of the fire and surround them with the
mushrooms. Cook the steaks about 4 minutes per side for
medium-rare or up to 8 minutes per side for well-done. Cook the
Portobello mushrooms for about 2 minutes per side and the
shiitakes for 1 to 2 minutes per side depending on size.
Transfer the steaks to a cutting board. With a sharp knife, slice
them across the grain and diagonally; slice the Portobello caps,
too, and leave the shiitakes whole. Arrange the steak slices and
mushrooms on the platter with the asparagus. Drizzle with a
little more olive oil and balsamic vinegar and serve immediately,
passing the salsa alongside.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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