Strip Steaks with Shiitake Vinaigrette and Shallot Compound Butter

These strip steaks are the perfect go-to recipe for your grill.

Strip Steaks
Yield: 4 servings
Write a review
  1. 4 (10-ounce) strip steaks
  2. Shiitake Vinaigrette (recipe follows)
  3. 1 teaspoon kosher salt
  4. 1 teaspoon ground black pepper
  5. Shallot Compound Butter (recipe
  6. follows)
  1. 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.
  2. Spray grill with nonstick, nonflam- mable cooking spray. Preheat grill to medium-high heat (350° to 400°). Season steaks with salt and pepper.
  3. 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
Shiitake Vinaigrette
Yield: approximately 1 3⁄4 cups
Write a review
  1. 1 (0.5-ounce) package dried shiitake mushrooms
  2. 2 cups boiling water
  3. 1⁄2 cup vegetable oil
  4. 1⁄2 cup apple-cider vinegar
  5. 1⁄4 cup soy sauce
  6. 1⁄4 cup sesame oil
  7. 1 tablespoon chopped fresh thyme
  8. 1 clove garlic, minced
  9. 1 teaspoon kosher salt
  10. 1⁄2 teaspoon ground black pepper
  1. Plunge mushrooms into 2 cups boiling water. Let mushrooms soak for at least 30 minutes. Drain; discard liquid and finely chop mushrooms; set aside.
  2. 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
Shallot Compound Butter
Yield: approximately 1 cup
Write a review
  1. 1 cup butter, softened
  2. 1⁄4 cup finely chopped shallot
  3. 1⁄2 teaspoon salt
  4. 1⁄2 teaspoon ground black pepper
  1. In a small bowl, beat butter at medium speed with an electric mixer until creamy. Add shallot, salt, and pepper, and beat until combined.
  2. 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


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.