Grilled Steaks with Shiitake Mushrooms in Whole Grain Mustard Sauce
Steak with mushrooms, such a great combination. This dish reminds me a bit of a deconstructed beef stroganoff (not that there is anything wrong with beef stroganoff just the way it is). This is another quick and easy dinner that you can throw together when you don’t have a lot of time but want something a bit special. We love this with the 3 Clowns Cabernet the rosemary echos the herbal notes in the wine and the soy sauce delivers the umami.
- 6 boneless steaks 8-10 ounces each
- 1 ½ tablespoons olive oil
- 2 tablespoons soy sauce divided
- Freshly ground pepper
- 2 ½ tablespoons whole grain mustard
- 2 tablespoons tomato paste
- ¼ cup plus 2 tablespoons plan yogurt
- ½ cup plus 1 tablespoon full-bodied red wine
- 1 tablespoon minced fresh rosemary
- Kosher salt
- 1 ½ tablespoons butter
- 8 ounces shiitake mushrooms stems removed, caps quartered.
Prepare a medium fire in the grill. Rub the steaks all over with the olive oil and 1 tablespoon of the soy sauce. Season them generously with pepper.
In a medium bowl mix the remaining tablespoon of soy sauce, the mustard, tomato paste, yogurt, wine and rosemary. Season with salt and pepper to taste and set aside.
Melt the butter in a large skillet set over medium heat and sauté the mushrooms, stirring occasionally, until just browned and tender, about 5 minutes.
Grill the steaks, letting each side get a bit crusty for a total of 8 to 10 minutes for rare to medium rare. Transfer the steaks to a warm platter and tent them with foil while they rest for about 10 minutes.
Set the skillet with the mushrooms over low heat and add the reserved sauce along with any accumulated juices from the platter the steak is on. Simmer, stirring occasionally for 1 to 2 minutes. Spoon the sauce over the steaks and serve immediately.