Grilled Rib Eye with Indian-Spiced Mushrooms |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mushrooms spiked with the flavors of India add complexity and exoticism to beefy, well-marbled rib eye. They also go with virtually any other cut of steak. Ingredients:
2 or 3 (1 1/4-inch-thick) boneless rib-eye steaks (about 3/4 pound each) |
2 teaspoons finely chopped peeled ginger |
1 teaspoon finely chopped garlic |
1/2 teaspoon ground cumin |
1/2 teaspoon curry powder |
1/8 teaspoon cayenne |
3 tablespoons vegetable oil |
1 tablespoon tomato paste |
1 pound cremini mushrooms, halved |
1/4 cup water |
2 tablespoons chopped cilantro |
Directions:
1. Prepare a gas grill for indirect-heat cooking over medium-high heat; see Grilling Procedure .
2. Pat steaks dry and season each with 1/4 teaspoon each of salt and pepper. Oil grill rack, then sear steaks directly over heat, covered, turning once and moving to area over turned-off burner if flare-ups occur, until well browned, 3 to 5 minutes total. Move steaks to area over turned-off burners and grill, covered, 6 to 8 minutes more for medium-rare. Let rest on a cutting board while preparing mushrooms.
3. Cook ginger, garlic, and spices in oil in a 10-inch heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and 1/4 teaspoon salt and cook, stirring, until a shade darker, about 2 minutes. Add mushrooms and water and cook, uncovered, stirring occasionally, until mushrooms are tender and coated, 5 to 7 minutes. Remove from heat and stir in cilantro.
4. Slice steaks across the grain and serve with mushrooms.
5. Serve with: grilled herbed potatoes
6. Cooks' note: Steaks can be cooked in an oiled hot 2-burner grill pan (uncovered) or in a hot skillet with 1 tablespoon olive oil over medium-high heat.
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