Thursday, February 21, 2013

Shiitake Mushroom Sauce for Steak

I had a few people ask about the tri-tip dish in the last post.



I didn't post a recipe or technique for tri-tip (NAMP 185d) because it was only the third tri-tip I have ever cooked so I'm still experimenting.  Living East of the Mississippi, I have not been able to source this West coast classic locally until recently when Costco opened in Knoxville.  (I later found out that Ingles also carries them locally.)  When I saw them, I immediately bought a package of 5 tri-tip roasts and started having fun.  

I like the tri-tip, great beef flavor and it is quite tender.   All you really need is salt, pepper, and charcoal for a superb meal.   So far I have reverse seared one and direct grilled two of them.  I need to get my hands on some red oak so I can make an authentic Santa Maria tri-tip.  I'd rank tri-tip right up there with flank and flat iron steaks in terms of cost, flavor, and texture.  Just like flank and flat iron, I like tri-tip cooked until "not quite medium rare" and definitely wouldn't cook it past medium. 
The first time I made this I added the juices from the steak and didn't add the slurry so the sauce split.

The shiitake mushroom sauce that I served with this last one made everyone "shut up".  You know, when people start eating and the room gets quiet because they are so content with and intent on eating.     This was based on one of Chris Lilly's recipes for a flank steak and shitake yakatori presented at the Kingsford Invitational in November.  You can use any mushroom but I prefer shiitake mushrooms because they have guanosine monophosphate, a natural flavor enhancer that brings out the best in your beef.  It would rock with any beef steak, filet, flank, strip, ribeye, or you name it.



Shiitake Mushroom Sauce for Steak

adapted from Chris Lilly and Kingsford
Prep Time: 1 hour
Cook Time: 30 minutes

Ingredients (2 servings)
  • 2 Tbsp butter
  • 2 cups sliced shiitake mushrooms, stems removed
  • 1/8 tsp black pepper
  • 1 Tbsp roasted red pepper
  • 3 Tbsp soy sauce
  • 3 Tbsp mirin
  • 2 Tbsp sugar
  • 1 Tbsp water
  • 1 tsp lime juice
  • 1 tsp finely chopped cilantro
  • 1/8 tsp minced garlic
  • 1/8 tsp minced ginger
  • 1/8 red pepper flakes
  • 2 Tbsp cold water
  • 2 tsp corn starch
Instructions
  1. Saute the mushrooms in butter over medium high heat, season with black pepper and cook until tender, about 8 minutes.
  2. Stir in remaining ingredients except the last two (corn starch and 2 Tbsp water) and simmer for 1 minute.
  3. Whisk the water and corn starch together to form a slurry. Stir into the mushroom mix and simmer, stirring occasionally until the sauce thickens.
  4. Keep warm and serve on top of sliced steak.
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19 comments:

  1. I still can't get over that pimento potato thing. I have to try it this weekend. And that reminds me. I did a Santa Maria on the grill late last Summer and never blogged about it. I was impressed that I pulled it off. I love the tri-tip and lucky that I've been able to buy it at Costco for years.

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  2. Shitake or other varieties of mushrooms adds a deep earthy flavor to steak that cannot be beat~

    Velva

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  3. Shiitakes are pretty much my faves. I normally use dried.

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  4. Here in California our meat cases are brimming with Tri-Tips. They go on sale often. At the Chilebrown grill they are cooked over a medium direct heat. It is turned numerous times until internal temperature reaches 125. Rest and carve. Seasoning is favorite rub but salt & pepper is fine.

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  5. Great ingredients for a great meal - sounds delicious!
    Mary x

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  6. You are killing me! The mushroom sauce looks fantastic. I'm not normally a sauce, of any kind, fan on steak but this on might just make me change my mind.

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  7. steak and mushrooms really were meant for each other weren't they. the first thing i want to do when we move to california is buy a grill and pretty much make everything on your blog.

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  8. This sauce has the whole umami thing going on. I can see how it would be just perfect with beef.

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  9. I always judge a meal by its "shut up factor". Sounds great!

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  10. I love tryi tip steak as well, but is very hard to find here...but oh so good.

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  11. Hey, where'd my comment go? I waxed on about my early years in Santa Barbara. It was practically a post. But the screen blinked and here I am, no tri-tip on my plate. GREG

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  12. Ooohh.. the shut up moment... yes, I live for that! And of course, I can see why this would cause a moment like that! Looks incredible!

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  13. I was hoping you would post this recipe. I bet this amazing sauce tasted amazing with the perfectly cooked tri-tip. That potato has me drooling too.

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  14. Be still my mushroom-loving heart! I KNOW I would adore this sauce. It sounds incredible.

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  15. Yay I was hoping you'd post this recipe too after I saw your twice baked potatoes!

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  16. This looks really tasty! You can find a variety of sauce and marinade recipes for steak at www.saucesforbeef.com too :)

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  17. I found your post while I was looking up recipes for a shitake mushrooms sauce! Looks amazing! I'm definitely going to give it at try tonight. But I'm actually posting because I started reading this I am actually a born and raised Santa Maria girl from a ranching family that's been doing SM tri-tip since the ranching days. You're spot on with the oak, but if you want to really have a Santa Maria tri-tip ditch the fancy stuff and try just salt, pepper, garlic powder, dried parsley and onion powder. Or to make it easier, find (or order) Suzie Q's. They sell it at Costco, too. At least at home they do. And we always serve with a ranch salad, grilled sourdough or french bread, western style beans, and some homemade salsa (to go on the steak). Glad our secret is finally getting to other ends of the country!

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  18. I ran across this looking for a good shiitake mushroom recipe to go with some filets I got. Your recipe looks amazing, and I cannot wait to try it out tonight!

    I'm actually posting though because as I was reading your post I saw you're working with a SM tri-tip. And wouldn't you know, I was born and raised there and am from a ranch family that's been grilling it since the days of the vaqueros. If you want to do it totally traditionally, find/order some Suzie Q's (they can go on everything and they're sometimes at Costco), or you can make it yourself with salt, pepper, dried parsley and garlic powder. And spot on with the oak. It'll make all the difference. And for sides: ranch salad, western style beans, grilled french or sourdough, and salsa (to go on top of the meat). I use my family's recipes, but there are plenty out there. Glad our local secret is making its way around the country. :)

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  19. happening NOW in KC MO - going out w grilled green peppers and sour cream idahos. woo hoo

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