Marinated Buffalo Strip Steaks with Wild Mushroom Ragout and Polenta

Did I ever tell you about the time I accidentally bought cookbooks from a cookbook club? This was back in the days when you had to mail a little postcard back every month so that the publishers *wouldn’t* send the book. And I forgot to send it back, of course. So this cookbook (the Omaha Steaks Meat cookbook) and another one arrived. I almost sent them back, but then I started looking at the recipes. And they sounded great! I thought – it wouldn’t *hurt* to try a few before sending it back… But by then, I was hooked – this is one of the best accidental purchases I’ve ever made! And this recipe is one of our absolute favorites from the book. Enjoy!

Marinated Buffalo Strip Steaks with Wild Mushroom Ragout and Polenta

Adapted from “Omaha Steaks Meat” cookbook
Serves 4

1 Tbsp olive oil
¼ cup red wine vinegar
2 tsp minced garlic
1 tsp cumin
1 tsp dried oregano
1 tsp salt
½ tsp pepper
½ tsp red pepper flakes
4 buffalo strip steaks, or 4 beef NY strip steaks

Wild Mushroom Ragout:
1 Tbsp olive oil
1 small onion, finely chopped
4 oz chanterelle, cremini, or shiitake mushrooms, sliced
1 tsp minced garlic
1 cup low sodium beef stock
½ cup dry red wine*
3 sprigs fresh thyme
2 sundried tomatoes, minced
½ cup tomato puree
½ tsp adobo sauce (from canned chipotle chiles)
salt & pepper, to taste

2/3 cup instant polenta
2 2/3 cup water
1 tsp salt

Mix marinade ingredients, add steaks. Marinate in the refrigerator for 2-3 hours.

To prepare ragout:
Heat the oil in a large sauté pan, and sauté onion until soft, about 5 minutes. Add the mushrooms and cook for 10 minutes, stirring frequently. Add the garlic and sauté 2 minutes. Add the stock, wine, thyme, and sundried tomatoes, and cook for about 10 minutes, or until the liquid is reduced by half. Add the tomato puree and adobo sauce, return to a simmer, and cook until thickened to a sauce-like consistency. Remove the thyme sprigs, and season with salt & pepper.

Prepare polenta. Bring water and salt to a simmer, lower heat, and slowly whisk in polenta. Whisk until thickened, 2-3 minutes. Divide onto 4 plates.

Grill steaks for 4-5 minutes per side, or to desired doneness. Spoon ragout over steaks and serve with polenta.

Nutritional info:
Calories: 539.6
Total Fat: 18.7 g
Saturated Fat: 5.1 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat: 5.1 g
Cholesterol: 110.2 mg
Sodium: 910.3 mg
Potassium: 293.1 mg
Total Carbohydrate: 27.5 g
Dietary Fiber: 3.0 g
Sugars: 4.0 g
Protein: 54.4 g

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