New York Steak Al Forno
Serves 2


2 New York strip steaks


2 tablespoons fresh herb marinade (see recipe above)


Salt to taste


Freshly ground black pepper to taste


2 portobello mushrooms


1 small red onion, peeled, sliced into ½-inch rings


1 ½ ounces balsamic vinaigrette (see recipe below)


2 ounces Gorgonzola cheese (the soft type)


• Slice the onions, wash the portobello mushrooms. Scoop out the
mushroom gills on the inside of the caps with a teaspoon. Cut
mushrooms in half.


• Season steaks with fresh herb marinade and salt and pepper.


• Place steaks on a hot grill, turning occasionally until steaks have
reached desired doneness.


• Drizzle the balsamic vinaigrette over the sliced mushrooms and
onions. Place on the grill and season with salt and pepper. Cook until
mushrooms are softened, turning once.


• When the steaks are done, remove to a serving plate, arrange the
mushrooms and onions around them and place the Gorgonzola on the
steaks while still hot.


Balsamic vinaigrette
Yield: 1 cup


1/3 cup balsamic vinegar


2/3 cup extra-virgin olive oil


2 cloves garlic, finely chopped


1 tablespoon fresh parsley, finely chop


1 tablespoon fresh basil, finely chop


½ teaspoon dried oregano


1 pinch crushed red chile flakes


Salt to taste


Pepper to taste


• Finely chop the garlic, basil and parsley and whisk in a bowl with
all other ingredients.


• Taste for seasoning and reserve.






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