Jul 14 2026
Restaurants›Lazy Betty›Grilled Stone Axe Strip Recipe

Grilled Stone Axe Strip Recipe

Inspired by Lazy Betty
Time1h 30m
Serves4

Roasted Saskatchewan Chanterelle, Black Truffle Pierogi, Mushroom Jus

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Grilled Stone Axe Strip

For the Roasted Saskatchewan Chanterelles

For the Black Truffle Pierogi

For the Mushroom Jus

Method

For the Grilled Stone Axe Strip

  1. 1

    Prepare the Steak

    Season the Stone Axe Strip steaks with olive oil, sea salt, black pepper, and fresh rosemary. Ensure the steaks are well-coated with the seasoning.

  2. 2

    Grill the Steak

    Preheat the grill to high heat. Grill the seasoned steaks for about 5-7 minutes on each side for medium-rare, or until desired doneness. Let them rest for a few minutes before slicing.

For the Roasted Saskatchewan Chanterelles

  1. 3

    Prepare the Mushrooms

    Clean the Saskatchewan Chanterelle mushrooms gently with a damp cloth. Chop the garlic finely and set aside.

  2. 4

    Sauté the Mushrooms

    In a skillet, melt the butter over medium heat. Add the garlic, thyme, sea salt, and black pepper, and sauté for about 1 minute until fragrant. Add the chanterelles and cook for 5-7 minutes until tender and golden brown.

For the Black Truffle Pierogi

  1. 5

    Make the Dough

    In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms, then knead for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

  2. 6

    Prepare the Filling

    In a bowl, mix the ricotta cheese and black truffle oil together until well combined.

  3. 7

    Shape the Pierogi

    Roll out the dough on a floured surface to about 1/8 inch thick. Cut circles using a cookie cutter or glass. Place a teaspoon of filling in the center of each circle, fold over, and seal the edges well.

  4. 8

    Cook the Pierogi

    Boil a large pot of salted water. Add the pierogi and cook for about 3-4 minutes until they float. Remove and drain.

For the Mushroom Jus

  1. 9

    Prepare the Jus

    In a saucepan, melt the butter over medium heat. Add the finely chopped shallots and sauté until translucent.

  2. 10

    Add Stock and Season

    Pour in the mushroom stock and soy sauce, and add thyme. Bring to a simmer and reduce by half, about 10-15 minutes. Strain the jus before serving.

More from Lazy Betty