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Recipe Detail Page
Grilled Dry-Aged Striploin with Maitake Mushrooms & Green Sauce
Summer 2022
Steak and mushrooms taken up a notch and served with an incredibly moreish sauce. Pair with Champagne for an impromptu celebration and a meal you won’t forget.
Serves 4
2 cups (500 mL) loosely packed basil leaves
1 cup (250 mL) loosely packed cilantro leaves
1 cup (250 mL) loosely packed parsley leaves
4 cloves garlic, roughly chopped
1 tbsp (15 mL) capers, drained
1 tsp (5 mL) Dijon mustard
1/4 cup (60 mL) freshly squeezed lemon juice
1 cup (250 mL) extra virgin olive oil
Kosher salt and freshly ground pepper to taste
2 dry-aged striploin steaks, about 1 lb (455 g) each
12 oz (340 g) maitake mushrooms, cleaned
2 tsp (10 mL) canola oil or other neutral oil
1. Place basil, cilantro, parsley, garlic, capers, Dijon, lemon juice and olive oil in a blender and process until relatively smooth. Season with salt and pepper. Transfer to airtight container. Refrigerate up to 1 week. Serve at room temperature.
2. Remove steaks from fridge and season with salt and pepper. Allow to sit at room temperature for 30 minutes.
3. Toss maitake mushrooms with canola oil and season with salt and pepper.
4. Preheat grill to very hot, about 450°F (232°C). Grill steaks to an internal temperature of 130°F (54°C), about 5 to 7 minutes per side. Remove from grill and rest for 5 minutes.
5. While steaks are resting, grill maitake mushrooms until well-browned and cooked through, about 2 minutes per side.
6. Slice steaks, against the grain, 1/2-inch (1 cm) thick. Transfer to a serving platter with mushrooms. Serve immediately with green sauce.
Serves 4
