Home » RECIPE: New York Strip With Mushroom Balsamic Reduction
November 15, 2016
It doesn't get much better in terms of simple culinary pleasures than a finely grilled steak. If you pick the right cut of meat, you don't need much more than some oil, salt and pepper. But sometimes you want to dress it up a little, and nothing compliments a steak quite like a mushroom.
When it comes to mushrooms, balsamic vinegar is a great go-to ingredient. The acidity of the vinegar pairs perfectly with the earthiness of the mushrooms. Just toss in some garlic and a hint of Worcestershire to take the flavor to the next level and you have yourself a killer steak topper.
Give this reduction a try next time you want to get a little fancier with your steak, as it's sure to impress at your next dinner party!
1Bring steaks to room temperature. Lightly brush with oil then salt and pepper to taste.
2Grill steaks on charcoal grill over high heat approximately 6 minutes on each side (for medium rare on approximately one inch thick steaks).
1Quarter the baby bella mushrooms. Toss in sauté pan with about 1/3 of the stick of butter and the minced garlic. Cook until mushrooms are soft.
2Add balsamic vinegar and corn starch. Stir and simmer until vinegar reduces and starts to thicken.
3Cut remaining butter into tablespoon chunks and add to the mixture along with the Worchestire sauce.
4Stir until butter melts and sauce thickens.
5Top the steak with the sauce and enjoy!