Strip Steaks with Mushrooms
on the Big Green Egg

Ingredients

• 6 New York strip steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat

Marinade

• 1/2 cup dry sherry



• 2 tablespoons soy sauce



• Extra-virgin olive oil



• Ground black pepper

Relish

• 3 large Portobello mushrooms, cleaned, stems and black gills removed



• 1 small yellow onion, cut crosswise into 1/4-inch slices



• 4 slices thick-cut smoked bacon, cooked and coarsely chopped



• 1 teaspoon finely chopped fresh thyme leaves



• 1/4 cup finely chopped fresh Italian parsley leaves



• 1/4 cup crumbled Gorgonzola cheese



• Kosher salt

Directions:

1. In a large bowl whisk the sherry and soy sauce with 2 tablespoons oil and 1/4 teaspoon pepper. Add the mushrooms and onion slices and turn to coat. Marinate at room temperature for at least 30 minutes and up to 1 hour, turning occasionally.



2. Prepare the Big Green Egg for direct cooking over medium heat (350° to 450°F).



3. Brush the cooking grates clean. Grill the mushroom caps, gill sides down first, over direct medium heat, with the dome closed, until cooked through, 8 to 12 minutes, turning once and brushing occasionally with the marinade. While the mushrooms are cooking, grill the onion slices until softened and beginning to char, 6 to 8 minutes, turning once. Remove from the Big Green Egg and set aside to cool.



4. Chop the mushrooms and onions and place in a medium bowl. Gently stir in the bacon, thyme, parsley, and cheese. Season with salt and pepper.



5. Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before cooking on the egg. Increase the temperature of the Big Green Egg to high heat (550° to 700°F).



6. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 1 minute to 1 ½ minutes for medium rare, turning once. Shut all draft doors for 1 minute. Remove from the Big Green Egg and let rest for 3 to 5 minutes. Serve warm with the relish.

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