Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus
- 4 New York strip steaks
- Salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil, plus some for drizzling
- 4 portobello mushroom caps
- 2 cups shiitake mushroom caps
- 1 large white onion, peeled and sliced into 1/2-inch thick rounds
- 1 bunch jumbo asparagus, peeled
- 4 tomatoes, cored
- 3 jalapeno peppers
- 3 large basil leaves
- 2 tablespoons balsamic vinegar, plus some for drizzling
Preheat grill to high. Season steaks with salt and pepper and drizzle with olive oil.
Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper. Place the steaks on the hottest part of the grill. Place smaller mushrooms around the edges of the grill. Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done. Cook the portobellos for 2 minutes on each side, and the shiitakes for about 1 to 2 minutes on each side.
Coat your onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper. Add to the hot grill. Cook the asparagus, onion slices and tomatoes for 4 minutes on each side. Remove from the grill.
Remove charred loose rings from the onion rounds and place into the blender. Remove the skins and seeds from the tomatoes, and disgard. Add tomatoes to the blender. Remove the skin and the seeds from the jalapenos and discard. Mince the jalapenos and add to the blender. Finally add the basil leaves, olive oil and balsamic vinegar to the blender and pulse until chunky.
Recipe courtesy Wolfgang Puck
Recipe courtesy of Patrick and Gina Neely