Grilled Steak With Shiitake Mushroom Gravy Recipes

GRILLED HANGER STEAK WITH MUSHROOM DEMI-GLACE

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.

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

CHRIS LILLY'S FLANK STEAK AND SHIITAKE YAKITORI

Steps:

• Place 12 to 14 (4-inch) skewers in water to soak.
• Cut the shiitake mushroom caps in half and place them in a mixing bowl. In a medium saucepan, combine the marinade ingredients and bring to a simmer; simmer for 10 minutes. Remove from the heat and pour the hot liquid over the mushroom caps. Marinate for 20 minutes.
• Cut the flank steak across the grain into 1/4-inch strips. Cut the scallion tops into 1-inch pieces.
• Remove the mushrooms from the marinade and set the marinade aside. Use a skewer to pierce the flank steak at the end of the strip. Next pierce a piece of mushroom cap, followed by a scallion top. Weave the flank steak strip around the mushroom and scallion and continue skewering mushroom, scallion, and flank steak until the steak strip ends. Lightly season the skewers with salt and pepper.
• Preheat a hot grill. Dip each skewer into the leftover marinade and place on the grill over direct heat. Grill for 2 minutes on each side, or until the steak browns. Remove the skewers from the grill and serve.

SIRLOIN STEAK WITH RICH MUSHROOM GRAVY

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.

SHELL STEAK WITH SHIITAKE MUSHROOM SAUCE

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.

GRILLED STEAKS WITH MUSHROOM SAUCE

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.

GRILLED FLANK STEAK WITH SHIITAKE MUSHROOMS

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.

GRILLED STEAK AND MUSHROOM FLATBREAD RECIPE BY TASTY

Steps:

• Preheat the grill to 350°F (180°C).
• Roll the pizza dough out to ½ inch (1.24 cm) thick in your desired shape and place on a baking sheet. Brush ¼ cup (60 ml) olive oil over both sides of the dough.
• Break apart the bunapi and oyster mushrooms into thick chunks. Transfer to a small bowl and toss with 2 tablespoons of olive oil and ½ tablespoon Grill Mates® Montreal Steak Seasoning.
• Slice the flat iron steak into ½-inch-thick strips. Transfer to a medium bowl and toss with 1½ tablespoons of olive oil and the remaining 1 tablespoon Grill Mates® Montreal Steak Seasoning.
• Arrange the steak strips on one side of the grill. Cook until light pink in the center, 3-4 minutes per side. Arrange the mushrooms on the other side of the grill and cook until lightly browned around the edges and tender, about 2 minutes per side. Transfer the steak and mushrooms to a cutting board. Break apart some of the mushrooms and chop the steak strips into smaller, bite-size pieces.
• Place the oiled pizza dough directly on the grill grates. Close the lid and grill for about 4 minutes, until the bottom is light browned and cooked through. Flip the pizza dough and sprinkle with the mozzarella and Parmesan cheeses. Scatter the mushrooms and steak on top of the cheese. Sprinkle with more Grill Mates® Montreal Steak Seasoning. Close the lid and cook for another 5 minutes, until the cheese is melted and the pizza dough is cooked through.
• Remove the flatbread from the grill and top with the McCormick® Dried Parsley and remaining ½ tablespoon olive oil. Serve immediately.
• Enjoy!

HANGER STEAK WITH SHIITAKES, CRANBERRIES, AND GINGER

Steps:

• Place shiitake mushrooms in a bowl; cover with warm water. Cover bowl and let stand until mushrooms have softened, about 20 minutes.
• Season hanger steak on each side with salt and pepper. Heat olive oil in a skillet over medium heat; cook steak until browned, 5 to 7 minutes per side. Transfer steak to a slow cooker.
• Sprinkle 1 tablespoon ginger over steak. Add mushrooms with soaking liquid, carrots, cranberries, beef broth, and remaining ginger.
• Set slow cooker to High; cook 4 hours.

GRILLED SALISBURY STEAKS IN SAVORY MUSHROOM GRAVY

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!

GRILLED HOISIN-SOY STEAKS WITH SHIITAKE AND BOK CHOY

Steps:

• Prepare barbecue (medium-high heat). Mix mirin, Chinese five-spice powder, hoisin sauce, toasted sesame seeds, vinegar, soy sauce, and sesame oil in small saucepan; bring to boil. Cool. Place steaks, mushrooms, and bok choy on baking sheet. Pour half of sauce over; turn to coat. Reserve remaining sauce in same saucepan. Sprinkle steaks evenly with salt and pepper.
• Grill steaks, mushrooms, and bok choy until meat is medium-rare and vegetables are partially charred, turning occasionally, about 10 minutes for steaks, 8 minutes for mushrooms, and 5 minutes for bok choy. Slice steaks; divide between 2 plates with mushrooms and bok choy. Bring remaining sauce to simmer; drizzle sauce over steak slices, mushrooms, and bok choy and serve.

GRILLED SHIITAKE (OAK MUSHROOMS)

Steps:

• Preheat charcoal or gas-fired grill.
• Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
• Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.