Nathan Zucker
Spring grilling season is upon us and E3 Chophouse’s Executive Chef, Moises Salvador, has some simple tips for making the perfect steak.
He advises marinating overnight when time allows, brushing the meat with olive oil and salt and pepper (or your own special blend before placing on the grill), patiently waiting for your grill to reach the proper temperature before applying the meat, and to “rotate twice, flip once” to get those restaurant-worthy, diamond-shaped grill marks. And when it comes to toppings? Mushrooms.
“Their roasted umami flavor takes a good steak over the top,” he says.
Don’t fret if you can’t find the exact match of mushrooms in the recipe.
“The primary flavor from the mushrooms in this dish comes from roasting,” he explains, “so button mushrooms or portobellos will be just as delicious.”
Nathan Zucker
Beyond enhancing meat, you can always present this as a side dish, too.
“A little diced garlic added to the mixture during cooking and a balsamic drizzle on top after will give it nice flavor as a complementary side,” he adds.
And if you find yourself with leftovers, you can add to a quiche or toss with pasta. Salvador suggests a glass of Maggy Hawk Jory Hills Pinot Noir (Dundee Hills AVA), a 100 percent Pinot Noir, to sip alongside the browned beauties.
“On the nose and palate, you will enjoy the classic red fruit notes New World Pinot Noirs are known for,” he says. “This elegant balance of ripe fruit, sensuous spice, and delicate acidity will pair beautifully with this dish.”
E3 Chophouse’s Browned Mushrooms
Nathan Zucker
Courtesy of Executive Chef Moises Salvador, E3 Chophouse
Ingredients:
- 1⁄2 pound hen of the woods mushrooms
- 1⁄2 pound shiitake mushrooms
- 1⁄2 pound cremini mushrooms
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 1⁄8 cup dry white wine
- 1⁄8 cup Worcestershire
- 1⁄8 cup sherry Salt & pepper to taste
Directions: Clean mushrooms thoroughly by gently rinsing in water. Dry with a paper towel and allow excess water to dry by setting on a clean kitchen towel. Slice mushrooms and place in a deep bowl. Season with a bit of salt and pepper, then toss with 2 tablespoons olive oil. Place a deep sauté pan on medium high heat. Pour 1 tablespoon olive oil in the pan, then add mushrooms. Allow to cook until caramelized and deep brown. Add garlic and white wine, simmering until liquid is reduced by half. Add sherry and Worcestershire, continuing to simmer until liquid is reduced to desired consistency.