Greek-Seasoned New York Strip Steaks
1 1/4 pounds Beef New York Strip Steaks, cut 3/4-inch thick
1 1/2 tablespoons Cavender's® ® All-Purpose Greek Seasoning'
1 1/2 tablespoons Morton & Bassett Coarse Ground Black Pepper
1 tablespoon H-E-B Olive Oil
1/4 cup grated Parmesan cheese
12 cherry tomatoes, halved
2 cloves garlic, minced
8 ounces fresh sliced mushrooms
Combine Greek seasoning and pepper in a small bowl. Rub seasoning mixture over both sides
of steaks; set steaks aside.
Heat charcoal 30 minutes until covered with a light layer of gray ash, or heat gas grill o
n High 10 minutes with lid closed.
Heat oil in a large skillet over Medium-High heat. Add mushrooms and garlic; cook 8 to 10
minutes or until mushrooms are tender. Add tomatoes and toss; cook 2 more minutes. Remove
skillet from heat, stir in Parmesan cheese and season to taste. Cover skillet to keep warm
and set aside.
Grill steaks 4 inches above Medium heat 5 to 7 minutes per side or until a meat thermomete
r inserted horizontally into center of steaks reads 140 degrees F for Medium-Rare or 155 d
egrees F for Medium doneness. Let steaks stand 2 minutes before serving
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