Grilled New York Strip Steak with Mushroom Marsala Cream Sauce Serves 4
4 8oz New York strip steaks Salt and freshly ground black pepper 1/2 bunch fresh chives, chopped
Marsala Mushroom Cream Sauce:
2 tbsp butter 2 tbsp vegetable oil 8 oz sliced crimini mushrooms 8 oz sliced white button or shiitake mushrooms 3/4 cup Marsala or Brandy 1/2 cup heavy or light cream 3 sprigs fresh thyme salt and pepper
For the Marsala cream sauce, heat the butter and oil in a large skillet over medium-high heat. Once the butter has melted, add the mushrooms and sauté for 3 to 4 minutes, until the mushrooms are barely cooked through. Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce. Stir in the heavy cream and thyme, reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.
Preheat a grill pan to medium-high. Season the steaks with salt and black pepper then sear on each side until the internal temperature reaches 130°F for medium-rare. Remove the steaks from the grill and let rest for 5 minutes. Serve on warmed dinner plates with Marsala Mushroom Cream Sauce spooned over top, a garnish of chopped chives and sprig of thyme.