Strip Loin Steak with Shiitake Gravy
| Preparation: | 20 min |
| Marinating/Waiting: | 15 min |
| Cooking: | 8 min |
| Total: | 43 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 2 – 4 strip loin or T-bone steaks, 3/4 – 1 in. (2 – 2.5 cm) thick
- 2 Tbsp. (30 mL) vegetable oil*
- 8 oz. (225 g) shiitake mushrooms, very thinly sliced (stems removed)
- Salt and fresh ground pepper to taste
- ¼ cup (60 mL) water
- 2 Tbsp. (30 mL) honey*
- Marinade
- 6 Tbsp. (90 mL) tamari or soya sauce*
- 6 Tbsp. (90 mL) lemon juice
- 4 Tbsp. (60 mL) Irresistibles red wine vinegar*
- 2 Tbsp. (30 mL) fresh grated gingerroot
- 3 garlic cloves, minced
- 1 tsp. (5 mL) crushed chili pepper
- Fresh coriander to taste
Preparation
Combine marinade ingredients in a glass baking dish and divide into two equal parts. Reserve half for the sauce.
Marinate steaks 15 minutes at room temperature. Drain and discard marinating liquid.
Preheat barbecue to high.
Cook steaks 3 – 4 minutes per side for medium.
Cover loosely with foil and let rest 5 minutes before serving.
In a skillet over high heat, heat oil and fry mushrooms 3 minutes or until golden brown. Season to taste.
Stir in reserved marinade, water and honey.
Bring to a boil and remove from heat.
Spoon shiitake gravy over steaks.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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