BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 30 2010
No Salt - New York Strip Steak With WIskey Mushroom Sauce
2 New York strip steaks, each 4 ounces, trimmed of all visible fat
1 teaspoon trans-free margarine
3 garlic cloves, chopped
2 ounces sliced shiitake mushrooms
2 ounces button mushrooms
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 cup whiskey
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side. Or until a food thermometer indicates 145 F (medium rare), 160 F (medium) or 170 F (well done). Transfer to a plate and keep warm.
In a small saucepan, heat the margarine over medium heat. Add the garlic, mushrooms, thyme and rosemary. Saute lightly until the mushrooms are tender, about 1 to 2 minutes. Remove from the heat and carefully add the whiskey (be careful not to flame). Stir the sauce for another minute. Top the steaks with the mushrooms sauce and serve immediately.