Friday, December 16, 2011

New York strip steak with whiskey-mushroom sauce

Serves 2


    • 2 New York strip steaks, each 4 ounces, trimmed of all visible fat
    • 1 teaspoon trans-free margarine
    • 3 garlic cloves, chopped
    • 2 ounces sliced shiitake mushrooms
    • 2 ounces button mushrooms
    • 1/4 teaspoon thyme
    • 1/4 teaspoon rosemary
    • 1/4 cup whiskey


Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side. Or until a food thermometer indicates 145 F (medium rare), 160 F (medium) or 170 F (well done). Transfer to a plate and keep warm.
In a small saucepan, heat the margarine over medium heat. Add the garlic, mushrooms, thyme and rosemary. Saute lightly until the mushrooms are tender, about 1 to 2 minutes. Remove from the heat and carefully add the whiskey (be careful not to flame). Stir the sauce for another minute. Top the steaks with the mushrooms sauce and serve immediately.

Serving size: 1 steak

Calories 296 Cholesterol 63 mg Protein 26 g Sodium 87 mg Carbohydrate 4 g Fiber 1 g Total fat 12 g Potassium 561 mg Saturated fat 4 g Calcium 22 mg Monounsaturated fat 6 g  

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