7 Minutes to Producing Perfect Brad's red wine NY steaks with grilled asparagus

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Brad's red wine NY steaks with grilled asparagus

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Here are the ingridients that are needed to produce a tasty Brad's red wine NY steaks with grilled asparagus:

  1. Get of For the steak.
  2. Provide 3 of 10 – 12 Oz NY steaks.
  3. Provide 3 tbs of butter.
  4. You need 1 of medium sweet onion, sliced thin.
  5. Use 12 Oz of shitake mushrooms, sliced.
  6. Take of For the marinade.
  7. Take 1 cup of red wine like burgundy or cabernet.
  8. Provide 1 tbs of brown sugar.
  9. You need 1 tbs of balsamic vinegar.
  10. Provide 2 tbs of red wine vinegar.
  11. Take 2 tbs of minced garlic.
  12. You need 1 tbs of black pepper.
  13. Prepare Pinch of sea salt.
  14. Take of For the asparagus.
  15. Provide 1 1/2 lbs of asparagus.
  16. Take 2 tbs of olive oil.
  17. Take 1 tsp of garlic powder.
  18. Provide 1 tsp of steak seasoning.
  19. You need of Garnishes.
  20. Use of Steak sauce.
  21. Get of Horseradish.
  22. Take of Parmesan cheese.
  23. Provide of Au jus.

Ready with the ingridients? Here are the sequences on cooking Brad's red wine NY steaks with grilled asparagus:

  1. Mix all the marinade ingredients in a LG bowl. Add steaks and marinade a couple hours. Turn fairly often..
  2. Cut the tough ends off of the asparagus. I like to use thicker spears to handle the grilling better. Mix with rest of asparagus ingredients and let sit..
  3. Melt butter in a LG frying pan. Carmelize onion and mushrooms over medium low heat. Stir often..
  4. Preheat and clean grill. Grill steaks and asparagus over medium high heat until asparagus is tender and steaks are at desired doneness. I always cook rare. The first time you flip steaks pour a little marinade over them.
  5. When steaks are done, plate. Top with a little steak sauce, then onion and mushrooms. Top with cheese. Use other desired garnish. Serve with asparagus and bacon cheddar mashed potatoes. Enjoy..

Rare beef steak and fried potato. Two juicy steaks with roast medium rare, with grilled vegetables on a wooden board. A laid table in the restaurant for a holiday or birthday. Francesco Tonelli for The New York Times. You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish.

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