|Grilled Strip Loin Steak with Green Peppercorn and Mushroom Sauce|
Served with New Potatoes and Baked Beet Slivers
2 strip loin steaks, about 1/2 to 3/4" thick leaving the fat on
4-5 large white mushrooms, thinly sliced
3-4 tbsp. Canola or Safflower oil
2 tsp. green peppercorns (canned in water or from a jar)
1-2 tsp. Worcestershire Sauce
1/3 cup heavy cooking cream
Sea salt and fresh ground pepper to taste
Make 1/2 inch cuts crosswise into the fatty outer layer of each steak, to avoid curling. Sprinkle generously with sea salt on each side, then set aside on a platter to rest.
Heat BBQ until very hot, meanwhile in a medium skillet over high heat, saute the sliced mushrooms in 1 tbsp. oil until the edges are slightly browned. Add the peppercorns, Worcestershire sauce and salt and pepper to taste, stirring to deglaze the pan. Reduce heat to medium, and add the cream whilst stirring. Let simmer for about one minute, then reduce heat to "warm" - just barely.
Drizzle the steaks with oil - about 1 tbsp. each, coating each side. Grill with BBQ cover open so that the ol will create flames - being careful not to stand too close! Grill for approx. 2 minutes then flip them over and grill for another 2 minutes - this is for a medium/rare doneness. (See grilling chart for specific grilling/doneness times in the archive section of this blog). Divide peppercorn/mushroom sauce on two plates and place the steaks on top. Serve immediately. (Shown here with steamed, buttered new potatoes and baked beet slivers).