Want to do dad a huge favor? Order grass fed steaks from www.texasgrassfedbeef.com. He will thank you for it, and so will his heart.
It’s a gift that keeps on giving. We’re gonna be talking more about this fine company, so stay tuned next week, but for now, Happy Father’s Day.
Pepper-Crusted Grass-Fed New York Strip Steaks with Worcestershire-Glazed Portobellos
When cooking grass fed beef, it’s important not to turn the heat too high, or to overcook. Grass fed meat is naturally leaner and works best if cooked to medium rare over a medium charcoal fire. Once the meat is cooked, cut into individual four ounce servings and plate over a pool of sauce with mushrooms.
Yield: Makes 4 to 6 servings
2 14- to 16-ounce New York strip steaks (each about 1 to 1 1/4 inches thick)
2 tablespoons cracked black peppercorns
2 teaspoons sea salt
1/2 cup 1 stick) butter
1 tablespoon Worcestershire sauce
1 1/2 teaspoons balsamic vinegar
1 pound portobello mushrooms, cut into thick slices
Sprinkle steaks with cracked peppercorns and salt. Let stand at room temperature, covered, 30 minutes.
Melt butter in large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Stir in mushrooms, tops down. Sprinkle with salt. Remove from heat.
Prepare barbecue (medium-high heat). Grill steaks and mushrooms until cooked to desired doneness, about 5 minutes per side for meat, cooked medium-rare. Transfer to plates.
Top each steak with additional butter. Tent with foil. Grill mushrooms until soft and beginning to release juices, about 3 minutes per side.
Divide mushrooms among steaks and serve.
A side dish of roasted asparagus tossed in the same dressing is heaven.
