android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Strip Steaks with Mushrooms, Bacon, and Blue Cheese

Recipe From from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Fuel Type: Gas
  • People

    Serves 6

  • Prep Time

    30 min.

  • Marinating Time

    30 min. to 1 h

  • Grilling Time

    14 to 20 min.

Ingredients
Instructions

the Ingredients

20151023095406 Otgs Redmeat 6

Marinade

  • 120 milliliters dry sherry
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • ¼ teaspoon freshly ground black pepper

Relish

  • 3 large portabello mushrooms, cleaned, stems removed
  • 1 small yellow onion, cut crosswise into 6-millimeter slices
  • 4 slices thick-cut bacon, cooked and coarsely chopped
  • 6 grams crumbled blue cheese, such as Gorgonzola
  • 1 teaspoon finely chopped fresh thyme leaves
  • 6 grams finely chopped fresh Italian parsley leaves
  • Kosher salt
  • Freshly ground black pepper
  • 6 New York strip steaks, each about 340 grams and 2.5-centimeters thick, trimmed of excess fat
  • Extra-virgin olive oil

Instructions

  • In a large bowl whisk the marinade ingredients. Using a spoon, scrape out and discard the dark, thin gills from the underside of each mushroom cap. Add the mushrooms and onion slices to the marinade and turn to coat. Marinate at room temperature for at least 30 minutes or up to 1 hour, turning occasionally.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Brush the cooking grates clean. Grill the mushroom caps, gill sides down first, over direct medium heat, with the lid closed, until cooked through, 8 to 12 minutes, turning once and brushing occasionally with the marinade. At the same time, grill the onion slices until softened and beginning to char, 6 to 8 minutes, turning once.
    Brush the cooking grates clean. Grill the mushroom caps, gill sides down first, over medium heat, with the lid closed, until cooked through, 8 to 12 minutes, turning once and brushing occasionally with the marinade. At the same time, grill the onion slices until softened and beginning to char, 6 to 8 minutes, turning once.
  • Cut the mushrooms and onions into a medium dice. Place in a medium bowl and stir in the bacon, blue cheese, thyme, and parsley. Season with salt and pepper.
  • Lightly brush the steaks with oil and season with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Increase the temperature of the grill to high heat (230° to 290°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
    Increase the temperature of the grill to high heat (260°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the relish.
    Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the relish.

Let's Gear Up

Recommended Tools

More Red Meat recipes

You May Also Like