I’m gonna need a bigger fork
By Katherine
Is there anything easier than grilling a steak? I found two New York Strips on sale and since it’d been a few months since we’d had steaks, I just couldn’t resist. (Steak on sale is still a splurge!) The marinade? About a cup each of beef broth and red wine, a squirt of hot sauce, a squirt of Dijon, a squirt of Worcestershire sauce and some dried oregano (from our garden.) Marinate for at least an hour. Grill over high heat to desired doneness. Top with a grilled portabella and you’re good to go.
I like chicken and pork but every once in a while … I’ve got to have a nice piece of beef. That steak looks very tasty. (I’m trying to decide what to do with a 2 1/2 pound beef shank other than my old stand-by braise.)
Good looking mushrooms.
I got the BBQ out for steak on Friday š
Thats a nice piece of meat! Simple yet so good
pretty interesting marinade, I ve never used beef broth as a basis for marinating, but it makes a lot of sense. Gorgeous mushrooms!
Yum! Have you tried aging the steak in
the fridge for a couple of days? It’s quite interesting and it really does work like a charm.
Can’t beat a good piece of steak.
š Mandy
Yes please! I’m coming over to your house for Sunday dinner. š
Ha, wait until you see tonight’s post!
I just bought a couple of on-sale NY Strips too so I’m glad I came across this post. The marinade sounds great!
I could go for one of these, especially while watching the Chicago Air & Water Show!
“Good to go” is right. Looks great!
Oh pretty! Mmmm…
Yum!!!!
I have nominated you for a blog award http://aboutthepout.wordpress.com/2012/08/20/well-this-is-exciting/
Looks delicious! The portabella on top is a great idea, too!
absolutely delicius and portobello gives the last touch. Beautiful tan glossy colour as well.
Steak topped with portobello? Fabulous! I’d be a happy camper. š
Looks awesome – sadly, I don’t feel like I’ve been grilling enough this summer and I’m missing it more and more. Your steak looks delicious – love the marinade as well —-
Your marinade makes it much fancier than if I had to cook steaks haha love the topping of portobello mushroom.
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