Grilled Marinated Steak with Mushrooms and Blue Cheese

Serves 2 to 3

Craving the perfect steak? Look no further. Earthy mushrooms and salty blue cheese mingle with the natural juices of grilled New York strip to create a deliciously rich flavor. Easy to prepare and minutes to cook, you'll long for the summer grilling season to begin in earnest.

Ingredients

3 teaspoons extra virgin olive oil, divided
2 teaspoons balsamic vinegar
2 cloves garlic, finely chopped
Salt and pepper to taste
2 (8-ounce) New York strip steaks
1/2 pound mushrooms, sliced
2 ounces blue cheese crumbles

Method

In a small bowl, whisk together 2 teaspoons of the oil, vinegar, garlic, and salt and pepper to make a marinade. Place the steaks in a container just large enough to hold them, then pour marinade over the steaks and rub in well over both sides. Allow the steak to marinate in the refrigerator for at least 30 minutes or up to two hours.

Grill steaks over medium high heat until desired doneness, about five minutes per side.

Meanwhile, heat remaining oil in a large skillet over medium high heat. Add mushrooms with a pinch of salt and cook, stirring constantly, until mushrooms have given up most of their liquid, about 5 minutes.

Add blue cheese and stir to blend. If desired, season the mushrooms with fresh ground black pepper. When the steaks are ready, smother with mushroom and blue cheese mixture and serve.

**My variation: Sometimes I use skirt steak instead of NY strip steaks. Serve with your fav side**

Steak

Korean Grilled Skirt Steak

I just devoured 3 sushi rolls YUM! What's the reason for the celebration ? I just took my 1st Organic Chem 2 test of the summer and I think I did pretty good :) If that's not a good reason to celebrate, then I don't know what is!

What's on the agenda for my Friday night? Relaxation! A movie, and a couple glasses of red wine....for starters ;) And of course something yum for dinner!

**Update: 6/7/10 --> I got a 91 on my Organic test.... :) YaY!**

I went to publix today and stocked up for the weekend..... On the menu tonight is ->

Korean Grilled Skirt Steak alla Judi 

Recipe Courtesy Judi :)

Ingredients

3/4 -1 lb. Skirt Steak 

Marinade

1/4 Cup Lite Soy Sauce

1/4 Cup White Vinegar

3 cloves crushed Garlic (or if you are lazy like me, I buy them pre-chopped)

3 finely chopped Scallions (both white and green parts)

2 tsps. Dijon Mustard

2 tsps. fresh Ginger grated

Black pepper and salt to taste

Directions

Score the meat deeply crosswise @ 1/2" intervals. This allows the marinade to really soak in and allows the meat to cook evenly. Combine the marinade ingredients in a bowl or oblong pyrex.  Place the steaks in your pyrex and marinade for at least an hour (turn @ 30 mins). Double the marinade recipe if you are a saucy person like me so you have extra to pour over the cooked steaks :)

Preheat the grill and cook meat 3-4 inches from heat source for 3-4 minutes per side for rare (adjust for your desired doneness). If you don't have access to the grill, use your broiler ;) Tastes just as amazing. Just make sure you don't cook it in the marinade, because it makes a mess in the oven.

Side Dishes 

 Sweet potato

Skirt Steak Tacos with Roasted Tomato Salsa

Can substitute skirt steak for chicken or shrimp (see variation below).

Recipe by Bobby Flay

Cook time: 10 min

Level: Easy

Yield: 4 servings 

Ingredients

nocoupons

• 8 (6-inch) flour tortillas
• 1 1/2 pounds skirt steak
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 1/2 head romaine lettuce, thinly shredded
• 1 medium red onion, thinly sliced
• 1 ripe avocado, peeled, pitted, halved and diced
• Grilled Tomato Salsa, recipe follows
• 8 ounces sour cream

Directions

Heat grill to high.
Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.

Note: Don't have access to a grill, broil the steak. Don't season the skirt steak with taco season (unless you want to)...it's yummy as is :) I don't use the canola oil. 

Grilled Tomato Salsa:

nocoupons

• 2 tablespoons canola oil, plus more for brushing tomatoes
• 2 serrano chiles
• 1 small red onion, coarsely chopped
• 4 cloves garlic, peeled
• 6 plum tomatoes, halved and seeded
• Salt and freshly ground black pepper
• 2 limes, juiced
• 1/4 cup chopped fresh cilantro leaves

Heat grill to high.
Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

**My version: Substitute the steak with chicken or shrimp to change things up! I usually use a low sodium pack of taco seasoning when I use shrimp or chicken.

Also note that I broil the tomatoes, instead of grilling them and I don't seed them to save time, and replace the sour cream with fat free plain yogurt.

If you have time, the tortillas taste amazing if you toast them a little under the broiler...When they start bubbling take them out. Use the smallest type of tortillas if you are aiming for low carb.

I sometimes substitute the lettuce for spinach to make it healthier :)**

Tacos