America loves a great steak, and this one delivers! Of course, it’s all about balance, so pile that side of veggies high.
For the steak, you’ll need:
- 2 strip steaks (mine were just under a pound each)
- olive oil – enough to heavily cover the steaks
- balsamic vinegar – enough to heavily cover the steaks
- 2-3 large cloves of garlic
- 1/2 tsp finely chopped fresh rosemary or 1/4 tsp dried
- 1/2 tsp finely chopped fresh thyme or 1/4 tsp dried
- 1/8 – 1/4 tsp black pepper, according to your tastes
Put all ingredients into a large zipper lock plastic bag. Mush everything around to ensure both steaks are well coated on all sides with the marinade. Marinate on the counter for at least 30 minutes prior to cooking. If you want to marinate it longer – 1 or 2 days is even better – put it in the fridge and pull it out and bring it to room temperature before cooking.
Take the steaks out of the plastic bag and pat them dry with a couple of paper towels – this will reduce the chance of flare ups when you place the steaks on the grill. No guarantees though people, be careful!
Turn your grill on low to medium,and let it heat up for a few minutes. My grill runs very hot, so I use a very low heat setting. Grill for 4 minutes on each side for a nice medium steak.
Serve plain, with horseradish, or smothered with the following mushroom and onion recipe.
Shrooms & onions:
- Heat a large skillet on medium high (7 out of 10) for about a minute
- Add a Tbsp of olive oil and let that heat for another minute
- Slice a whole large onion and add it to the skillet. Turn down the heat to medium – we don’t want the onions to get scorched, just caremelized. Cook the onions for 5-10 minutes.
- Add a small package of sliced baby portabella mushrooms to your skillet.
- Add 1/8 cup or so of dry red wine.
- Add 1 Tbsp or so of balsamic vinegar.
- Cook on medium for another 5-10 minutes until the mushrooms are softened and the liquid is almost all reduced.
- Stir in 1/2 Tbsp butter just before serving for a little richness.
Note: I forgot a pick of the magical deep red color you get after adding the wine and balsamic.
It looks even more amazing!
For the veggies:
- Any diced hearty veggies you like – mine were 2 daikon radishes, 2 very large carrots, 1 head of broccoli, and 1 very large leek (beets, turnips, and parsnips would also be awesome)
- 1 Tbsp olive oil
- A very generous sprinkle of pepper
- 2 chopped garlic cloves
- 1/4 – 1/2 tsp grated fresh ginger (optional)
Put all ingredients into a disposable foil cake pan and mix thoroughly. Cover tightly with foil. Cook on grill for 15-20 minutes, or until a sharp knife goes into the veggies with little to no resistance.
Farmers’ market veggies are the best, and fresh is worth the work!
Notice the I put the heads of my broccoli down in the pan to help
prevent them from getting charred.