Grilled Angus New York Steak with Olive Oil Fried Shallots and Pan roasted Crimini Mushroom Caps
I created this dish to pair with Syrah. The mushrooms are a dish I make at home often and they work wonderfully with the wine. the technique of pan roasting the mushrooms intensifies their flavor tremendously. The trick is to let them cookon their own without being disturbed at all. This is not easy for most people ot do, but try and resist stirring or tossing them during the cooking process. This will allow the tops of the mushrooms to caramelize and the juices to absorb back into the mushrooms. Size is important. They should be approximately the size of a silver dollar.
- 6 each New York Steaks (6-10 ounces each, depending on your preference)
- 1 T Extra-Virgin Olive Oil (for the steak)
- 3 T Extra-Virgin Olive Oil (for the shallots)
- 3 T Canola Oil
- 6 each Shallots, thinly sliced into rings
- 35 each Crimini Mushrooms, Medium size
- 1 T butter, salted
- To taste salt and pepper
You can fry the shallots first and hold them until you cook the steaks and mushrooms.
It is worth using good olive oil as it imparts a great flavor.
Place the two oils in a small to medium sauce pan and turn the heat to low. Once the oil reaches a warm temperature (not hot) add the shallots and fry slowly over low to medium-low heat until they are a deep golden brown. Be careful they do not darken too much as they will turn bitter. This can take as long as 20 – 25 minutes.
Once golden brown, remove from the oil and place on apper towels to absorb the rest of the oil. Sprinkle with coarse sea salt and gently toss. As they cool, the shallots will crispen.
Trim all the fat off the outside of the meat. Sprinkle all sides generously with coarse salt and pepper. Drizzle with olive oil and gently turn the steaks so they are coated.
Pre-heat your grill to medium heat and grill the steaks for 3 minutes, then turn the steaks 90 degrees to make the “hash” marks and cook for 3-5 minutes longer. Flip the steaks and cook for an additional 5 minutes or more until they are medium rare.
For a perfect medium rare, I cook the steaks on one side until I see the moisture start to bead up on the top of the steak. Once I turn them over, I then look for the build up on the 2nd side. When that happens, the steaks are done.
Let the steaks rest for a few minutes. Slice each steak on a bias and top with pan-roasted crimini mushrooms with a generous mound of olive oil fried shallots.
Cut the stem off the mushroom at the level of the closed cap. Place these top down in a medium sauté pan. Add butter, salt and pepper to the pan, place a cover on it and cook it over medium heat WITHOUT disturbing the pan! This cooks for 8-10 minutes. The tops will caramelize, and the steam released cooks the mushrooms so they are still crunchy yet cooked. At last minute, remove the cover, toss them to evaporate the last of the liquid and then place on top of the steak.
Top the steak and pan-roasted crimini mushrooms with a generous mound of olive oil fried shallots.