New York Strip Steak Recipe
Grilled to perfection, finished in a tempranillo red wine and Portobello mushroom glaze with Roasted Red potatoes and vegetables
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Ingredients
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Steak
Glaze
Roasted Red Potatoes and Vegetables
Method
Preparing the Vegetables
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). In a large bowl, combine the quartered red potatoes, chopped bell peppers, and sliced zucchini. Drizzle with olive oil, salt, black pepper, and rosemary. Toss to coat evenly. Spread the mixture on a baking sheet and roast for 25-30 minutes or until golden brown and tender.
Cooking the Steak
- 2
Making the Glaze
- 3
Prepare the Glaze
In a skillet, melt butter over medium heat. Add minced garlic and sliced Portobello mushrooms. Sauté until the mushrooms are soft. Pour in the Tempranillo red wine and bring to a simmer. Cook until the liquid reduces by half. Stir in fresh thyme and season with salt and pepper to taste.
