Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus

Name: Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bunch asparagus, peeled; 2 Tbsps balsamic vinegar, plus some for drizzling; 3 larges basil leaves; 3 jalapeno peppers; 4 Tbsps extra-virgin olive oil, plus some for drizzling; 4 portobello mushroom caps; 4 servings Salt and freshly ground black pepper; 473 milliliters shiitake mushroom caps; 4 New York strip steaks; 4 tomatoes, cored; 1 large white onion, peeled and sliced into 1/2-inch thick rounds

The recipe Grilled New York Strip Steak with Fire Roasted Salsan and Grilled Mushrooms and Asparagus is ready in approximately 45 minutes and is definitely an outstanding gluten free, dairy free, and primal option for lovers of Mexican food. One serving contains 717 calories, 54g of protein, and 47g of fat. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up onion, new york strip steaks, olive oil, and a few other things to make it today. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Watch how to make this recipe.

Preheat grill to high. Season steaks with salt and pepper and drizzle with olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Steak

Equipment you will use

Grill

Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Olive Oil

Mushrooms

Salt

Place the steaks on the hottest part of the grill.

Ingredients you will need

Steak

Equipment you will use

Grill

Place smaller mushrooms around the edges of the grill. Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done. Cook the portobellos for 2 minutes on each side, and the shiitakes for about 1 to 2 minutes on each side.

Ingredients you will need

Portobello Mushrooms

Mushrooms

Shiitake Mushrooms

Steak

Equipment you will use

Grill

Coat your onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Asparagus

Jalapeno Pepper

Olive Oil

Tomato

Onion

Add to the hot grill. Cook the asparagus, onion slices and tomatoes for 4 minutes on each side.

Ingredients you will need

Asparagus

Tomato

Onion

Equipment you will use

Grill

Remove from the grill.

Equipment you will use

Grill

Remove charred loose rings from the onion rounds and place into the blender.

Ingredients you will need

Onion

Equipment you will use

Blender

Remove the skins and seeds from the tomatoes, and disgard.

Ingredients you will need

Tomato

Seeds

Add tomatoes to the blender.

Ingredients you will need

Tomato

Equipment you will use

Blender

Remove the skin and the seeds from the jalapenos and discard. Mince the jalapenos and add to the blender. Finally add the basil leaves, olive oil and balsamic vinegar to the blender and pulse until chunky.

Ingredients you will need

Balsamic Vinegar

Fresh Basil

Jalapeno Pepper

Olive Oil

Ground Meat

Seeds

Equipment you will use

Blender

Slice the steak and portobellos on a bias.

Ingredients you will need

Portobello Mushrooms

Steak

Serve on a platter with the asparagus, shiitakes and tomato salsa.

Ingredients you will need

Asparagus

Shiitake Mushrooms

Tomato

Salsa

Drizzle with extra-virgin olive oil and balsamic vinegar.

Ingredients you will need

Extra Virgin Olive Oil

Balsamic Vinegar

Equipment

Grill

Blender

Ingredients

Servings:

1bunch

asparagus, peeled 2Tbsps

balsamic vinegar, plus some for drizzling 3larges

basil leaves 3

jalapeno peppers 4Tbsps

extra-virgin olive oil, plus some for drizzling 4

portobello mushroom caps 4servings

Salt and freshly ground black pepper 473milliliters

shiitake mushroom caps 4

New York strip steaks 4

tomatoes, cored 1large

white onion, peeled and sliced into 1/2-inch thick rounds

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Director's Merlot. Reviewers quite like it with a 5 out of 5 star rating and a price of about 21 dollars per bottle.