10 to 14 minutes
4 - 6 servings
1 to 1 1/2 lbs. boneless beef New York Strip Steaks, cut 3/4 inch thick
2 tsp. McCormick Paprika
1 tsp. each McCormick Salt and McCormick Coarse Ground Black Pepper
1/2 tsp. each McCormick Garlic Powder, Onion Powder and Dried Thyme Leaves
* Mushroom Topping:
8 oz. sliced mushrooms
1/4 cup minced shallot
2 tbsps. H-E-B Butter
2 tbsps. red wine
* McCormick Salt and Pepper, to taste
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
Combine rub ingredients in a small bowl. Sprinkle about 1/2 teaspoon rub over each side of steaks; press to adhere. Set steaks aside.
Slice mushrooms. Chop shallots finely to mince. Heat butter in a large skillet over Medium-High heat. Sauté shallots 1 minute; add mushrooms and Sauté 5 moreminutes. Add red wine; continue to cook until liquid is absorbed. Remove from heat and keep warm.
Grill steaks 4 inches above Medium heat (375° grill surface temperature) 5 to 7 minutes per side*. Remove when steaks reach an internal temperature of 140 to 150 degrees forMedium-Rare to Medium doneness.
Serve steaks with Mushroom topping.
No Nutritional Information Available
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