Cooking for Zo

Taste Level: VG
Cost: $20 and over
Serves: 2-4
Prep Time: 25-30 min.
Cook time: 10-15 min.
Difficulty: 1


Last year we had Zo's cousin over for his birthday. I wanted to make something interestingly flavored that everyone could enjoy. Unfortunately in the middle of cooking I ran out of propane and was forced to finish them in a skillet on the stove top. They were unevenly cooked and not very good. I wanted to give this recipe another try so I made a few adjustments and made sure there would be no propane problems! *Updated method and small adjustments to the amounts of ingredients  2/27/2011*


Ingredients:
Steaks
2 New york Strip steaks (trimmed of any unwanted fat)
1 cup merlot
2 tbsp Fresh Rosemary (chopped)
3 garlic cloves (minced)
1/4 tsp oregano
1/4 tsp thyme
red Hawaiian salt (to taste, kosher salt can be substituted)
1 tbsp black truffle oil
fresh crack pepper (to taste)


Mushroom bedding
1 1/3 cup baby Bella mushrooms (sliced)
1/3 cup green onion (chopped)
2 cloves garlic
1/2 of a rosemary spring (chopped)
1/2 cup Merlot
2 tsp black truffle oil.
kosher salt (to taste)
fresh crack pepper (to taste)


Mushroom Bedding
Heat oil in medium skillet over medium heat.  Once heated add onions, mushrooms and garlic, sauteing for 5-7 minutes.  Add rosemary, salt, pepper and wine to mixture and turn heat to medium low, cooking down and stirring occasionally until most of the win has evaporated away. Keep warm until ready to use.


Steaks
After steaks are close to reaching room temperature pound both sides of the steaks with meat hammer to help loosen the meat (one pass over each side will suffice.)  Pour wine into a shallow dish and lay steaks over wine, sprinkle with rosemary and garlic over side facing up, gently press into the meat and let soak for 30 minutes at room temperature.

Preheat Grill to medium high (or oven to 500 degrees, if cooking in an oven I suggest that you sear both sides by cooking them over medium high heat in a skillet 1 minutes per side.)




Make a bed of mushrooms mixture on each plate and lay steaks over them. Sprinkle with a little fresh rosemary for color.


Serve with my Rosemary potatoes (sides/salads label.)