Marinated Buffalo Strip Steaks with Wild Mushroom Ragout and Polenta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 539.6
- Total Fat: 18.7 g
- Cholesterol: 110.2 mg
- Sodium: 910.3 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 3.0 g
- Protein: 54.4 g
View full nutritional breakdown of Marinated Buffalo Strip Steaks with Wild Mushroom Ragout and Polenta calories by ingredient
Introduction
Adapted from Omaha Steaks Meat cookbook Adapted from Omaha Steaks Meat cookbookNumber of Servings: 4
Ingredients
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Marinade:
1 Tbsp olive oil
¼ cup red wine vinegar
2 tsp minced garlic
1 tsp cumin
1 tsp dried oregano
1 tsp salt
½ tsp pepper
½ tsp red pepper flakes
4 buffalo strip steaks, or 4 beef NY strip steaks
Wild Mushroom Ragout:
1 Tbsp olive oil
1 small onion, finely chopped
4 oz chanterelle, cremini, or shiitake mushrooms, sliced
1 tsp minced garlic
1 cup beef stock
½ cup dry red wine*
3 sprigs fresh thyme
2 sundried tomatoes, minced
½ cup tomato puree
½ tsp adobo sauce (from canned chipotle chiles)
salt & pepper, to taste
Polenta:
2/3 cup instant polenta
2 2/3 cup water
1 tsp salt
Directions
Instructions:
Mix marinade ingredients, add steaks. Marinate in the refrigerator for 2-3 hours.
To prepare ragout:
Heat the oil in a large sauté pan, and sauté onion until soft, about 5 minutes. Add the mushrooms and cook for 10 minutes, stirring frequently. Add the garlic and sauté 2 minutes. Add the stock, wine, thyme, and sundried tomatoes, and cook for about 10 minutes, or until the liquid is reduced by half. Add the tomato puree and adobo sauce, return to a simmer, and cook until thickened to a sauce-like consistency. Remove the thyme sprigs, and season with salt & pepper.
Prepare polenta. Bring water and salt to a simmer, lower heat, and slowly whisk in polenta. Whisk until thickened, 2-3 minutes. Divide onto 4 plates.
Grill steaks for 4-5 minutes, or to desired doneness. Spoon ragout over steaks and polenta to serve.
Mix marinade ingredients, add steaks. Marinate in the refrigerator for 2-3 hours.
To prepare ragout:
Heat the oil in a large sauté pan, and sauté onion until soft, about 5 minutes. Add the mushrooms and cook for 10 minutes, stirring frequently. Add the garlic and sauté 2 minutes. Add the stock, wine, thyme, and sundried tomatoes, and cook for about 10 minutes, or until the liquid is reduced by half. Add the tomato puree and adobo sauce, return to a simmer, and cook until thickened to a sauce-like consistency. Remove the thyme sprigs, and season with salt & pepper.
Prepare polenta. Bring water and salt to a simmer, lower heat, and slowly whisk in polenta. Whisk until thickened, 2-3 minutes. Divide onto 4 plates.
Grill steaks for 4-5 minutes, or to desired doneness. Spoon ragout over steaks and polenta to serve.