It might have been a bit too windy and rainy for those of us in the Twin Cities to grill last weekend, so we’ll try again this weekend with another grilling recipe. If it’s too rainy again, you can always throw your steaks under the broiler until they’re cooked the way you like them. And, if you made polenta last week and still have some left, this is a great recipe to add polenta too. In our opinion, practically every recipe could use some grilled polenta!
Grilled Steak with Mushroom Sauce
4 or 5 oz. fresh shiitake or oyster mushrooms, chopped
1 oz. dried shiitake mushrooms
1 Tbsp olive oil
1/4 cup spring onion
1/2 cup water, stock or mushroom water from re-hydrating dried mushrooms
1/2 to 1 tsp soy sauce
1/2 to 1 tsp fresh savory or thyme
1/8 tsp pepper
4 tsp cornstarch dissolved in 1/4 cup water
If using dried mushrooms, soak in warm water to cover for an hour, then pat dry with a towel. Save liquid.
Saute onion in olive oil over medium heat until slightly browned, 2 to 3 minutes.
Remove caps from mushrooms and chop. Add mushrooms and water, stock or mushroom water to onions and simmer for 15 minutes. Then add seasonings and bring to boil.
Finally stir in dissolved cornstarch, heating occasionally until thickened, about 2 minutes.
Add salt if needed.
3 to 4 oz. buffalo steak per serving
3 to 4 oz. beef steak per serving
1 Tbsp olive oil
1/2 tsp salt and pepper
Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. Prepare grill for steaks. Place steaks on hot grill for two and a half minutes on each side. You can also sear on cast iron skillet at medium-high heat.
Remove steaks to platter and cover until ready to serve.
Serve steaks with drizzle of mushroom sauce. If you like, lay steak on grilled polenta cake and top with sauteed shiitake mushrooms.
Mushroom Sauce adapted from “Simply in Season.” Steak preparation adapted from Wild Idea Buffalo Company website