As I write this week’s column, I am not in the happiest of
places. I am keeping vigil in a local hospital while a loved one
recovers from surgery. Since institutional cuisine is not the most
palatable, it always becomes the topic of conversation.
As I write this week’s column, I am not in the happiest of places. I am keeping vigil in a local hospital while a loved one recovers from surgery. Since institutional cuisine is not the most palatable, it always becomes the topic of conversation.
The nurse on duty joined our conversation and expressed that the item he likes best is a beautiful steak. For him, a broiled steak is acceptable, but nothing can compare to grilling. The crowing complement to his steak is a large quantity of sauteed onions. This reminded me of some great steak toppings or finishing touches. This week, I feature three: Sauteed Mushrooms and Sauce, Sherry Pan Sauce and Fried Onion Ribbons.
A standard topping of many restaurants is sauteed mushrooms. This happens to be the choice of my sister, Stacy. If there is a steak on the menu with sauteed mushrooms, she orders it. The best ones, and her absolute favorite are mushrooms that have been sauteed with a little butter or olive oil, a touch of wine and some seasoning. These mushrooms produce a flavorful sauce that is complementary to the steak. After I began experimenting with sauces a few years back, I explored how one flavor can complement while another overpowers. After pan searing steaks one day, I thought a simple pan sauce would make a nice finishing touch. I quickly explored the refrigerator, pantry and liquor cabinet and mixed a few ingridents. Quick chopping, splashing of liquor and stirring lead to a beautiful pan sauce that was finished with a little butter. Although the resulting sauce seemed a little strong on its own, it did not overpower the steak.
Other steaks feature deep fried onions. Some are the onion-ring type that would normally accompany a hamburger. This isn’t very imaginative. If a restaurant specializes in great steak, then tops it with onion rings made by a food service manufacturer, I would pass. It is simple to fry very thinly sliced onions with a very light coating. Not only is this method a little more imaginative, it also makes a much better presentation.
When topping a steak, almost anything goes. Since I have included methods for grilling steaks in the past, the recipes this week are just for the toppings. However, I will say that steaks that have topping only need to be seasoned in a simple manner with salt and pepper to taste, then grilled to your specifications. Any of your favorite steaks can be used with these toppings.
Sauteed Mushrooms & Sauce
(From Mitch Mariani; Yields enough mushrooms and sauce for two steaks)
8 ounce package sliced mushrooms
1 tablespoon olive oil
3 cloves of garlic, minced
1/2 teaspoon dried oregano
1/4 cup dry white wine
Salt and pepper to taste
Step 1: In a medium size saute pan over medium heat, allow the olive oil to heat and add the garlic.
Continue stirring the garlic in the olive oil until it becomes translucent.
Step 2: Add the mushrooms and continue cooking for 5 minutes.
Add the oregano and white wine. Continue stirring the mixture and allow the mushrooms to cook down and the sauce to reduce by about half.
Add salt and pepper to your own taste.
Step 3: Spoon the mushrooms and sauce over your favorite grilled steak.
Sherry Pan Sauce
(From Mitch Mariani; Yields enough sauce for two steaks)
1 tablespoon olive oil
2 cloves of garlic, minced
2 green onions, sliced on the bias
1/3 cup cream sherry
Salt and pepper to taste
1 tablespoon cold butter
Step 1: In a medium size saute pan over medium heat, allow the olive oil to heat and add the garlic and green onions. Stir the garlic and green onions until the garlic just begins to become translucent and the green onions begin to wilt.
Step 2: Add the cream sherry to the pan mixture and allow it to reduce by about half. Add the salt and pepper to taste
Step 3: Remove the saute pan from the heat and gently swirl the butter into the sauce until it is well incorporated.
The sauce will slightly thicken and become glossy. Serve the sauce over your favorite grilled steak.
Deep Fried Onion Ribbons
(From Mitch Mariani; Yields enough onion ribbons for two steaks)
1 medium size onion, sliced thin
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
Water
Vegetable Oil
Step 1: Heat about 2 inches of oil in a small pot over medium high heat. Mix the flour, salt and pepper in a medium size bowl.
Step 2: Once the onions have been sliced, dampen them with a little water and shake off the excess. Dredge the damp onion in the flour mixture and shake off the excess flour mixture.
Step 3: Working in two batches, add the onion to the hot oil. While stirring slightly, allow the onion ribbons to fry for 2-3 minutes or until they become golden brown.
Step 4: Serve the fried onion ribbons over your favorite steak.
