NY Strip Steak with Mushrooms and Asparagus

Updated: Feb 15, 2020

Texas Round Pen

Sodium for total day (single serving) is 491 mgs, 11 grams of sugar and carbs at 45 grams.


2 New York strip steaks, each 6 ounces, trimmed of all visible fat

1 teaspoon unsalted butter

3 garlic cloves, chopped

2 ounces sliced shiitake mushrooms

2 ounces button mushrooms

1/4 teaspoon thyme

1/4 teaspoon rosemary

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Try cedar wood planks. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side, or until a food thermometer indicates 145 F (medium rare), 160 F (medium) or 170 F (well-done).

In a small saucepan, heat the unsalted butter over medium heat. Add the garlic, mushrooms, thyme and rosemary. Sauté lightly until the mushrooms are tender, about 1 to 2 minutes. Remove from the heat. Top the steaks with the mushrooms mixture and serve immediately. Drink Suggestion: In a blender, combine tea, lime juice, mint leaves and ice cubes. Blend until smooth and frothy. Add sugar substitute for desired sweetness.

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