Skip to content
Read more about Heinen's announcement

Grilled Strip Steak with Sauteed Mushrooms

View Recipe

Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

What’s better than a fresh-grilled steak? A fresh-grilled steak topped with mushrooms. 

Sauteed in red wine and truffle butter to create the ultimate indulgent flavor, grab an assortment of flavorful mushrooms from Heinen’s Produce Department and add them to our premium grassf-fed steak for the ultimate steakhouse-style dinner at home. 

Grilled Strip Steak with Sauteed Mushrooms

Grilled Strip Steak with Sauteed Mushrooms

Cook time: 29min Prep time: 5min Total time: 34min

Servings: 2

Ingredients

For the Mushrooms

  • 2 Tbsp. white truffle oil
  • 1 stick grass-fed unsalted butter, softened
  • 1 Tbsp. parsley, chopped
  • 3 Tbsp. Heinen's olive oil
  • 1 cup oyster mushrooms, torn
  • 1 cup shitake mushrooms, stemmed and sliced
  • 1 cup beech mushrooms
  • 1 cup maitake mushrooms, torn
  • 1 cup baby portabellas, sliced
  • 1 shallot, small diced
  • 2 garlic cloves, finely minced
  • ¾ cup red wine
  • 1 cup Heinen's beef stock
  • 1 tsp. fresh thyme leaves
  • Kosher salt and fresh cracked pepper, to taste

For the Steak

  • 2 12 oz. grass-fed New York strip steaks
  • 3 Tbsp. Heinen's olive oil
  • Salt and pepper

Instructions

  1. Preheat the grill or grill pan to high heat.
  2. In a medium-size bowl, whisk together the truffle oil, butter, parsley, salt and pepper until completely combined. Keep cool and set aside.
  3. In a large sauté over high heat, add 2 Tbsp. of olive oil, then add the mushrooms until caramelized, about 6-8 minutes.
  4. Once the mushrooms are brown, scoot them to one side of the pan. To the other side, add the shallots, garlic and remaining olive oil. Cook for 1-2 minutes, then stir into the rest of the pan.
  5. Deglaze the pan with red wine and cook until the liquid is almost gone, then add the beef stock and cook until the liquid is reduced by half.
  6. Finish the sautéed mushrooms with 1-2 Tbsp. of the truffle butter, fresh thyme, salt and pepper. Keep warm. Note: There will be truffle butter left over and it freezes very well.
  7. Coat the steaks on all sides with olive oil and season heavily with salt and pepper. Place directly on the very hot grill. For a medium rare internatal temperaturem cook for 3-4 minutes, clip and continue cooking for another 3-4 minutes.
  8. Remove the steaks from the grill and let it rest for 2-3 minutes before serving it with the sautéed mushrooms.
Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

Related Recipes & Stories