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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
For the steaks:
4-6 strip loin steaks, 1 1/2 inches thick
2 teaspoons Worcestershire
2 tablespoons olive oil
3-4 tablespoons Smoky Chipotle Adobo
2 sprigs per steak Mexican oregano, optional
For the topping;
2 tablespoons olive oil
1/2 cup shiitake, portobello, or crimini mushrooms, sliced 1/4-inch thick
3 tablespoons butter, divided
1 medium onion, peeled and cut into thin slivers
salt to taste
2 medium pablano chiles, fire-roasted, peeled, seeded, and cut into 1/4-inch-wide strips
Dash Worcestershire
Generous splash red wine or sherry
Black pepper to taste
1 teaspoon fresh Mexican oregano
Spread the steaks with Worcestershire and then with oil. Sprinkle dry rub and place a sprig of fresh herbs, if using, on each side of steaks.
Let meat sit at room temperature for 30 minutes. Cook over medium-high heat until desired doneness. Rest before serving.
While the meat is grilling, in a preheated skillet, add the remaining oil and saute the mushrooms on high heat until browned around the edges, 2-3 minutes. Remove from pan.
Reduce heat to medium-low, add 1 tablespoon butter, onion, and salt. Cover and cook, stirring occasionally, until the onion is golden brown and sweet, 10-12 minutes. Uncover for the last 5 minutes to dry out any extra moisture.
Increase the heat to medium-high, add the cooked mushrooms and roasted chile strips and cook one more minute. Add the remaining Worcestershire, wine, and black pepper, stirring well. Taste and adjust salt as needed. Turn off heat, add fresh herbs, and stir in remaining butter until melted. Serve over steak with Red Chile Caesar Salad and Potatoes & Chiles with Sour Cream & Garlic.
Serves 4-6.
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Char-Grilled Steak with Mushrooms, Roasted Chiles, & Onions
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
For the steaks:
4-6 strip loin steaks, 1 1/2 inches thick
2 teaspoons Worcestershire
2 tablespoons olive oil
3-4 tablespoons Smoky Chipotle Adobo
2 sprigs per steak Mexican oregano, optional
For the topping;
2 tablespoons olive oil
1/2 cup shiitake, portobello, or crimini mushrooms, sliced 1/4-inch thick
3 tablespoons butter, divided
1 medium onion, peeled and cut into thin slivers
salt to taste
2 medium pablano chiles, fire-roasted, peeled, seeded, and cut into 1/4-inch-wide strips
Dash Worcestershire
Generous splash red wine or sherry
Black pepper to taste
1 teaspoon fresh Mexican oregano
Spread the steaks with Worcestershire and then with oil. Sprinkle dry rub and place a sprig of fresh herbs, if using, on each side of steaks.
Let meat sit at room temperature for 30 minutes. Cook over medium-high heat until desired doneness. Rest before serving.
While the meat is grilling, in a preheated skillet, add the remaining oil and saute the mushrooms on high heat until browned around the edges, 2-3 minutes. Remove from pan.
Reduce heat to medium-low, add 1 tablespoon butter, onion, and salt. Cover and cook, stirring occasionally, until the onion is golden brown and sweet, 10-12 minutes. Uncover for the last 5 minutes to dry out any extra moisture.
Increase the heat to medium-high, add the cooked mushrooms and roasted chile strips and cook one more minute. Add the remaining Worcestershire, wine, and black pepper, stirring well. Taste and adjust salt as needed. Turn off heat, add fresh herbs, and stir in remaining butter until melted. Serve over steak with Red Chile Caesar Salad and Potatoes & Chiles with Sour Cream & Garlic.
Serves 4-6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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