The deck is shoveled off so decided to take a strip steak out of the freezer and get to the gas grill. I always keep strip steaks, u-15 shrimp and boneless chicken on hand (Sam's Club!). But first you need a little side twist to serve with the beef. I carmelized a sliced
Vidalia onion in my cast iron skillet (my absolute number one pan, if you don't have one go out and get one and get it nicely seasonsed, I use it for almost everything). Saute the onions in a little olive oil and butter covered for about 10 minutes until soft. Remove the cover and let them get nicely browned, it takes about 20 minutes. I then added
baby bella mushrooms that were cut in half and sauteed them until browned but not too soft. You can do this hours ahead and just let them sit on the stove until the steak is cooked.
One strip steak is perfect for the two of us, trim the fat, season both sides with your favorite rub or just kosher salt and pepper ( I used Montreal seasoning), and let the steak sit at room temperature for at least 30 minutes.
Grill your steak about 4 minutes each side for medium rare. Let sit for 10 minutes before slicing it into about 1/4 inch slices. Reheat the mushrooms and add a spalsh of
dry sherry (Marsala or Madeira work too).
I served this with
Oven Baked Sweet Potato Fries and a Caesar Salad.
For the fries, peel a large
sweet potato, cut in half length-wise and cut into wedges. Spray the wedges with olive oil and season with salt and cajun seasonings. Roast at 450 for about 20 minutes or until nicely browned and crunchy. A really healthy way to enjoy your potatoes!
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