NY Strip Steaks with Bleu Cheese Butter and Mushrooms

So, I'm back in Wisconsin for the week. Val and I picked up our boys from camp yesterday and are without husbands until Friday. Brett and Alex had a Nerf party to attend so I decided that we girls would have a great dinner instead of pizza or cereal! Here's the first of many recipes I hope to share with you. This comes courtesy of my classmate, Nancy Troyanek. We paired the steaks and mushrooms with a colorful and well-seasoned veggie packet as well as an awesome 2007 Le Clos Millesime red wine.

Commentary about the recipe:

• First, I was REALLY NERVOUS about using 2 TBSP fresh minced garlic for the steak rub but I did it anyway. Don't skimp on the garlic as it did not overpower the steak. The flavor the rub added to the steaks was outstanding.



• Steaks need to rest at room temperature once coated with garlic/thyme mixture for 1 hour.



• I must admit, I'm not a bleu cheese lover and wasn't sure if I would like the butter mixture. I've gradually been working my way to acquiring a taste for it. First by trying feta, then gorgonzola. The bleu cheese butter was TO DIE FOR!!!!

Ingredients:

• 2 NY strip steaks cut 1-inch thick (about 12 oz)



• 2 TBSP fresh thyme, chopped



• 2 TBSP garlic, minced



• 1/2 tsp pepper



• 4 medium portobello mushrooms, stems removed



• 1/4C olive oil

Bleu Cheese Butter:

• 1/2C crumbled bleu cheese



• 1/4C butter softened



• 3 TBSP rehydrated sun-dried tomatoes, not packed in oil, chopped



• 1 TBSP fresh parsley, chopped

Veggie Packet:

• Summer squash, zucchini, sweet onion, red bell pepper and any other veggies you care to throw in that would cook about the same.



• olive oil



• seasoning of your choice (I use my uncle Jacks Vegetable and Egg seasoning)

Directions:

1. Combine thyme, garlic and pepper in small bowl. Press evenly onto steaks. Set aside at room temp for one hour.
   



2. Combine Bleu Cheese butter ingredients in small bowl until well blended.




3. Slice your favorite summer vegetables. Make a tin-foil packet and drizzle foil with olive oil. Add veggies and drizzle with olive oil and your favorite seasonings. Grill for 10-15 minutes.




4. Brush mushrooms with oil. Move veggie packet to shelf of grill or remove from heat all together. Place steaks in center of grill over medium heat. Arrange mushrooms around steaks. Grill steaks 11-14 minutes for medium-rare to medium doneness, turning once. Grill mushrooms 16-18 minutes until tender, turning occasionally.



5. Remove steaks, mushrooms and veggies from grill. Spread Bleu Cheese butter over steaks and serve.
   
   

This was super easy to make! Both Val and I felt like we were eating at an expensive steak house as far as the quality of the dinner. Mike and Mike...I'll make it for you one night too!

Enjoy!!!