Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus Recipe

Name: Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 New York strip steaks; Salt and freshly ground black pepper; 4 tablespoons extra-virgin olive oil, plus some for drizzling; 4 portobello mushroom caps; 2 cups shiitake mushroom caps; 1 large white onion, peeled and sliced into 1/2-inch thick rounds; 1 bunch jumbo asparagus, peeled; 4 tomatoes, cored; 3 jalapeno peppers; 3 large basil leaves; 2 tablespoons balsamic vinegar, plus some for drizzling

Servings: persons

4 New York strip steaks
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus some for drizzling
4 portobello mushroom caps
2 cups shiitake mushroom caps
1 large white onion, peeled and sliced into 1/2-inch thick rounds
1 bunch jumbo asparagus, peeled
4 tomatoes, cored
3 jalapeno peppers
3 large basil leaves
2 tablespoons balsamic vinegar, plus some for drizzling

1
Preheat grill to high.
2
Season steaks with salt and pepper and drizzle with olive oil.
3
Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper.
4
Place the steaks on the hottest part of the grill.
5
Place smaller mushrooms around the edges of the grill.
6
Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done.
7
Cook the portobellos for 2 minutes on each side, and the shiitakes for about 1 to 2 minutes on each side.
8
Coat your onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil.
9
Season with salt and pepper.
10
Add to the hot grill.
11
Cook the asparagus, onion slices and tomatoes for 4 minutes on each side.
12
Remove from the grill.
13
Remove charred loose rings from the onion rounds and place into the blender.
14
Remove the skins and seeds from the tomatoes, and disgard.
15
Add tomatoes to the blender.
16
Remove the skin and the seeds from the jalapenos and discard.
17
Mince the jalapenos and add to the blender.
18
Finally add the basil leaves, olive oil and balsamic vinegar to the blender and pulse until chunky.
19
Slice the steak and portobellos on a bias.
20
Serve on a platter with the asparagus, shiitakes and tomato salsa.
21
Drizzle with extra-virgin olive oil and balsamic vinegar.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 New York strip steaks, Salt and freshly ground black pepper, 4 tablespoons extra-virgin olive oil, plus some for drizzling, 4 portobello mushroom caps, and more.

Yes, Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus

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