New York Strip Steak w/Whiskey Mushroom Sauce

Kay Kendrick LVN, LBSW

Social Service Director

Avalon Place Trinity, Texas

2 New York strip steaks, both trimmed of all visible fat
(also works very well with boneless chicken breasts)
1 tsp. butter or margarine
3 garlic cloves, chopped
2 oz. sliced shitake mushrooms
2 oz. button mushrooms
¼ tsp. thyme
¼ tsp. rosemary
¼ cup whiskey

Prepare a hot fire in the 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 rack 4-6 inches from the heat source. Grill or broil the steak (or chicken) until steaks are slightly pink on the inside 145f (medium rare) 160f (medium) or 170f (well done). Transfer to a plate and keep warm. Cook chicken to 160f or greater. In a small saucepan, heat the butter over medium heat. Add the garlic, mushrooms, thyme, and rosemary. Saute lightly until the mushrooms are tender, about 1-2 minutes. Remove from the heat and carefully add the whiskey. (be careful not to flame). Stir the sauce for another minute. Top the steak/chicken with the mushroom sauce and serve immediately.

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