Grilled Steak With Shiitake Mushroom Gravy Recipes

Steps:

• Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare. Remove meat from grill and let rest. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve.

Steps:

• Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
• Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.
• Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
• Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.

Steps:

• Steaks;.
• Place steaks in non aluminum pan (or ziploc bag) .
• Whisk soy sauce,sesame oil, vinegar and generous amount of pepper in medium bowl; mix in garlic.
• Pour over steaks, turning to coat all sides.
• Cover pan tightly and refrigerate 24 hours, turning steaks occasionally.
• Mushroom Sauce:.
• Reserve 6 2-inch diameter mushrooms for garnish.
• Cut remaining into 1/2-inch-wide strips.
• Melt 3 tablespoons butter with 3 tablespoons oil in large heavy skillet over medium-high heat.
• Add mushroom slices and stir 3 minutes.
• Mix in 1 cup stock and both mustards; increase heat to high and boil until reduced by half, about 5 minutes.
• Add 1 cup stock, 1/4 cup at a time, boiling until sauce is reduced by half after each addition.
• Stir in cream and boil until sauce coats spoon, about 3 minutes.
• *This can be prepared 1 day ahead. Chill sauce and reserved mushrooms separately.
• Prepare barbeque grill (high heat). Steaks can also be cooked in broiler.
• Remove steaks from marinade and arrange on grill rack.
• Cook about 4 minutes per side for medium-rare.
• Transfer to platter and let rest 5 minutes.
• Reheat sauce over low heat, stirring occasionally.
• Melt 1 tablespoon of butter with 1 tablespoon oil in heavy small skillet over high heat.
• Add reserved mushroom caps and cook until heated through, about 2 minutes per side.
• Drain mushroom caps on paper towels.
• Cut steaks across grain diagonally into 3/8-inch slices and arrange in circular pattern on heated platter.
• Thin sauce with additional stock if desired and ladle half of sauce in center of platter.
• Arrange mushroom caps in 2 clusters on platter edge.
• Serve immediately, passing remaining sauce separately.

Steps:

• Rub both sides of the steaks with salt, pepper, and savory. Heat butter and oil in a large, heavy skillet over medium-high heat; add garlic cloves and steaks. Lower heat to medium, and cook steaks 4 to 6 minutes on each side for medium rare. Transfer steaks to a cutting board. Add mushrooms to the pan, raise heat to high, and saute for 2 minutes on each side. Transfer mushrooms to a small bowl.
• Discard garlic and fat from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
• Cut beef crosswise into 1/4-inch-thick slices, and serve with mushroom sauce on the side.

Steps:

• NOTE: DO NOT ATTEMPT TO GRILL PATTIES ON A BARBECUE RACK OR GAS GRILL. USE AN INDOOR RIDGED FLAT GRILL OR PRESS "GEORGE FOREMAN" CLOSABLE GRILL. I RECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES. THE DIRECTIONS HAVE BEEN CONDENSED SINCE FIRST REVIEW.
• MIX the GRILLED SALISBURY STEAKS ingredients in a medium to large mixing bowl (mixture will be soft; patties will shrink considerably while cooking); KNEAD well using hands or mix using a large fork; DIVIDE ground beef mixture to form 4-5 oval-shaped steak patties, about 3/4" thick; PLACE patties onto a platter.
• PREHEAT indoor grill to medium-high heat; OIL or spray grill surfaces completely with non-stick cooking spray; GRILL beef patties until sear-marks are obtained; TURN patties and repeat process (if using a press-type closable grill, sear without turning), searing until center of each beef patty is still a little pink, not quite done.
• CUT Spanish onion into 1/4" thick, julienne strips to yield 1/2 cup; THINLY slice 4 ounces fresh mushrooms; PREHEAT oven to 350 F if using the OVEN FINISH METHOD (SEE STEP 9).
• HEAT 3 tablespoons unsalted butter a large heavy saucepan over medium heat; ADD the onion, mushrooms and mashed garlic clove; SAUTE until onions are light golden and softened; STIR in 1 1/2 tablespoons all-purpose flour; COOK for 1-2 minutes.
• QUICKLY whisk the beef broth into the saucepan roux to deglaze, then add the remaining SAVORY MUSHROOM GRAVY ingredients; BRING mixture to a boil over medium-high heat while whisking constantly; REDUCE heat to medium.
• WHISK 1/4 cup cold water (or 2 tablespoons water with 2 tablespoons cognac) with 1 1/2 tablespoons cornstarch for the SLURRY in a small mixing bowl, until smooth and cornstarch is completely dissolved; ADD the slurry gradually to gravy base in saucepan, while whisking constantly, until thoroughly blended; COOK gravy until thickened and bubbly; REDUCE heat to low; ADD grilled beef patties, immersing them in gravy.
• STOVETOP FINISH METHOD: Simmer over low heat for 10 minutes. CAREFULLY turn steaks with a spatula. Simmer an additional 10 minutes until steaks are steam-cooked and tender.
• OVEN FINISH METHOD: Transfer oven-safe large heavy saucepan to preheated 350 F oven. Bake patties uncovered for 20 minutes, immersed in gravy.
• SERVE: Transfer steaks onto serving plates with a spatula. Whisk gravy to refresh consistency. Ladle gravy over steaks. Serve with desired side dishes. Enjoy!

Steps:

• In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside., Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak.

Steps:

• Heat oven to 400°F Toss potatoes with olive oil and season with 1/4 teaspoon of the garlic salt and 1/8 teaspoon of the black pepper. Place on a baking sheet; bake at 400F for 30 minutes. Turn halfway through.
• While potatoes are cooking, heat broiler or grill. Season steak with remaining garlic salt and pepper. Broil or grill steak 4 minutes per side for medium rare. Allow to rest before slicing.
• Melt butter in a medium-size skillet over medium-high heat. Add shallots and mushrooms and cook 6 minutes, stirring occasionally. Add sherry off the heat. Return to heat; cook for 1 minute. In a small bowl, mix together broth and cornstarch. Stir into skillet and simmer for 2 minutes or until thickened. Stir in oregano and Worcestershire sauce. To serve, slice steak on an angle; spoon mushroom sauce on top. Serve with potatoes.

Steps:

• In a saucepot over medium heat gently brown the onions and garlic in the butter. Add the mushrooms and cook for a few minutes until heated through. Sprinkle in the flour and stir until it dissolves. Add the wine, beef stock and cream. Bring to a simmer. Continue cooking for a few minutes until the sauce thickens. Stir in the fresh thyme. Taste. Season with salt and pepper.