| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2/3 cup finely chopped onion
- 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
- 1/4 cup balsamic vinegar
- 1 teaspoon chopped fresh rosemary leaves, plus sprigs for garnish
- 1 teaspoon chopped fresh oregano leaves, plus sprigs for garnish
- 1 teaspoon chopped fresh basil leaves, plus sprigs for garnish
- 2 garlic cloves, crushed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 New York strip steaks, 1 1/2 to 2 inches thick
- 4 large portobello mushrooms
- 1 cup dry cabernet sauvignon
Instructions
- Whisk all the marinade ingredients together in a large bowl. Set aside. Transfer half of the marinade into 1 shallow non-reactive pan or bowl and reserve the other half of the marinade for the mushrooms.
- Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator.
- Preheat a grill to high heat.
- Place steaks on the hot grill for 3 minutes on each side to sear and create nice grill marks. Reduce the grill temperature to low and close the lid. Continue cooking steaks an additional 5 to 10 minutes for medium-rare, turning them halfway through. Let steaks rest for 5 minutes before serving.
- Meanwhile, dip the mushrooms in the reserved marinade and place on the grill, curved side down. Put the leftover marinade from the steaks and mushrooms in a small saucepan and bring to a boil for at least 3 minutes and cook until reduced slightly. Lightly coat the serving platter with extra-virgin olive oil and whole leaves of fresh rosemary, oregano, and basil. Transfer the steaks and mushrooms to the platter and drizzle with the sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 996 |
| Total Fat | 72 g |
| Saturated Fat | 24 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 61 g |
| Cholesterol | 247 mg |
| Sodium | 760 mg |
Reviews
Marinated 2 NY strips in this marinade and let them sit in the refrigerator for 2 days. Once these steaks were grilled they had such a great flavor from the marinade. I will definitely use this easy marinade again!
I’ve been looking for a great steak recipe and I think this is it! I made this last night for my wedding anniversary and boy were they a hit! I normally will NOT eat steak without my A-1 sauce, but we did not even touch the bottle last night! I finished the steak with the sauce reduction and a small dollop of butter on top and it was fantastic, as were the portobellos which we hardly ever get to eat. They were simply fantastic! I cooked both on a stovetop grill and followed instructions on grilling and my steak was perfect which otherwise, it sometimes comes out a bit tough. Thanks a bunch for this great recipe, I plan on using it for my relatives on the 4th of July this year to make our bbq extra special!
will definitely make this again!
This was great everyone loved it! This recipe is a keeper.
Last minute shopping left us with thick New York Steaks but not highly graded (Select). We marinaded the steaks six hours as recommended and basted peppers, onions, squash and mushrooms for mixed vegetables, and it was a great hit. The meat was very tender, and the taste was excellent. We definitely will do this again.
This recipe ROCKS thanx Food Network!!!
The flavor of this recipe is classic. Very good in a traditional “beef burgundy” sort of way…but why on NY Strip? Seems like a waste of prime meat…try this with a cheaper cut instead.
I marinated 2 new yorks in this merinade for about 45 minutes. They were so full of flavor!!!!!
Great with a red wine.
Great with a red wine.
it was good…the type of wine depends on the sweetness of the marinade.
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