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Every August my parents would declare "the summer's over." I was not a fan of this proclamation and have since vowed to stretch out the summer as long as humanly possible. If we're always focused on the next season, we lose great present moments. With that in mind, here's Wolfgang Puck's perfect grilled summer steak recipe to celebrate these fabulous late summer days and nights. Enjoy!
New York Steak with Mushrooms and Grilled Scallions
Yield: Serves 4
4 New York strip steaks, each 8 to 10 ounces (240 to 300 g), cut 1 inch (2.5 cm) thick
2 cups good-quality canned beef broth
2 ounces (60 g) unsalted butter
1 pound (500 g) fresh shiitake or oyster mushrooms, wiped clean, trimmed, and cut into slices 1/4 inch (6 mm) thick
Salt
Freshly ground black pepper
1/3 cup Port (80 ml)
1 small package fresh enoki mushrooms
12 large scallions
Extra-virgin olive oil, for brushing
Chopped fresh chives, for garnish
About an hour before you want to serve, set out the steaks at room temperature and build a fire in an outdoor charcoal grill or preheat a gas grill. Meanwhile, put the broth in a wide skillet, bring to a boil, and continue boiling until reduced to 1 cup (250 ml), 10 to 15 minutes; set aside.
In a heavy skillet, heat 2 tablespoons of the butter over high heat until bubbling slightly. Add the shiitakes and saute, stirring frequently, until they are lightly browned, 3 to 5 minutes. Season lightly with salt and pepper. Remove from heat and transfer the mushrooms to a bowl. Return the skillet to low heat, carefully pour in the Port, and, with a long kitchen match, carefully ignite. Let the flames die out on their own, then raise the heat. While stirring and scraping with a wooden spoon to deglaze any pan deposits, cook until the Port has reduced to 2 tablespoons, 1 to 2 minutes. Stir in the reduced beef broth and continue cooking until the liquid has thickened slightly but is still fairly light, 2 to 3 minutes more.
Stir the shiitake mushrooms and their juices back into the skillet and taste, adjusting the seasonings if necessary. Stir in the remaining 2 tablespoons of butter, one small piece at a time. Then stir in the enoki mushrooms. Set the sauce aside, covering it to keep it warm.
When the grill is hot, lightly brush the scallions with a little olive oil. Grill them until browned and tender but still crunchy, about 2 minutes per side. Set the onions aside and keep them warm. Season the steaks on both sides with salt and pepper, then brush them with olive oil. Grill them until medium-rare, 3 to 4 minutes per side. Remove from the heat and let rest for a couple of minutes in a warm place.
If necessary, reheat the sauce briefly.
Place a grilled scallion on the side of each of 4 warmed dinner plates. Spoon most of the mushroom sauce in the middle of the plates, reserving a few tablespoons. Place a steak on top of the sauce, spoon the remaining sauce onto the center of the steak, garnish with chives, and serve immediately.
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