These strip steaks are the perfect go-to recipe for your grill.
Strip Steaks
2014-08-29 21:38:25
Yield: 4 servings
Ingredients
- 4 (10-ounce) strip steaks
- Shiitake Vinaigrette (recipe follows)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Shallot Compound Butter (recipe
- follows)
Instructions
- Place steaks in a shallow dish, and marinate in Shiitake Vinaigrette in refrigerator for at least 4 hours. Remove from refrigerator at least 30 minutes before grilling.
- Spray grill with nonstick, nonflam- mable cooking spray. Preheat grill to medium-high heat (350° to 400°). Season steaks with salt and pepper.
- Place steaks on grill over direct heat. Grill steaks, with grill lid closed, until desired degree of doneness is reached, at least 7 minutes per side. Remove from grill, and let meat rest briefly before serving. Serve with Shallot Compound Butter, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
Shiitake Vinaigrette
2014-08-29 21:41:59
Yield: approximately 1 3⁄4 cups
Ingredients
- 1 (0.5-ounce) package dried shiitake mushrooms
- 2 cups boiling water
- 1⁄2 cup vegetable oil
- 1⁄2 cup apple-cider vinegar
- 1⁄4 cup soy sauce
- 1⁄4 cup sesame oil
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
Instructions
- Plunge mushrooms into 2 cups boiling water. Let mushrooms soak for at least 30 minutes. Drain; discard liquid and finely chop mushrooms; set aside.
- In a medium bowl, whisk together oil, vinegar, soy sauce, sesame oil, and thyme to combine. Add mushrooms, garlic, salt, and pepper. Refrigerate for at least 4 hours. Store up to 3 days.
Taste of the South https://tasteofthesouthmagazine.com/
Shallot Compound Butter
2014-08-29 21:45:06
Yield: approximately 1 cup
Ingredients
- 1 cup butter, softened
- 1⁄4 cup finely chopped shallot
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
Instructions
- In a small bowl, beat butter at medium speed with an electric mixer until creamy. Add shallot, salt, and pepper, and beat until combined.
- Place butter on a large piece of parchment paper. Roll into a log; twist ends of parchment to secure. Refrigerate for at least 1 hour. Store in refrigerator for up to 3 days.
Taste of the South https://tasteofthesouthmagazine.com/
