NEW YORK STEAK, also known as strip steak or shell steak, is a tender cut that comes alive on the grill. Mushrooms are the natural choice as a side dish, with balsamic vinegar adding a deep, sweet note to the earthy mushrooms.

　　

Ingredients

serves 4

　　1 teaspoon garlic powder

　　1 teaspoon kosher salt

　　1 tablespoon ground black pepper

　　2 1-pound New York steaks

　　1 tablespoon extra-virgin olive oil

　　Sea salt to taste

　　Balsamic-Mushroom Ragout (recipe follows)

　　

Balsamic-Mushroom Ragout

1 pound mushrooms, stems trimmed

　　3/4 cup extra-virgin olive oil

　　1 tablespoon House Herbs (page 233) or other Italian herb blend

　　3/4 cup chopped shallots

　　5 garlic cloves, chopped

　　1/2 cup balsamic vinegar

　　1/2 cup Worcestershire sauce

　　Cut the mushrooms into 3/4-inch pieces.

　　(makes about 1 1/2 cups)

　　

Step 1

In a small bowl, combine the garlic powder, salt, and pepper.

　　

Step 2

Sprinkle one-quarter of the rub on each side of the steaks, pressing firmly until it sticks. Drizzle the steaks with the oil and set aside for 30 minutes.

　　

Step 3

Prepare your grill by scraping it, oiling it, and heating it to medium-high.

　　

Step 4

When the grill is hot, lay the steaks in the center and grill them for 4 minutes without moving. Turn the steaks 45 degrees and grill for another 3 minutes. Flip the steaks and grill for 4 minutes, turn 45 degrees, and grill for an additional 3 minutes for rare. A meat thermometer inserted in the thickest part of the steaks should read 115˚F.

　　

Step 5

Remove the steaks from the grill, transfer them to a cutting board, and let rest for 5 to 10 minutes. Cut each steak crosswise into 1/2-inch slices. Divide the meat among 4 plates, sprinkle with sea salt, and spoon the mushroom ragout on top.

　　

Balsamic-Mushroom Ragout

Step 6

Cut the mushrooms into 3/4-inch pieces.

　　

Step 7

Heat the oil in a large skillet over medium heat. Add the mushrooms, stir until they are fully coated, and sauté them for 3 minutes. Add the herbs, shallots, and garlic. Sauté for 2 more minutes, or until the mushrooms just begin to brown on the edges. Add the vinegar and Worcestershire sauce and reduce the heat to low. Simmer for 25 minutes, or until the sauce begins to look like a syrup. Remove from the heat.

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