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Grilled Steak & Mushroom Platter
Grilled Steak & Mushroom Platter
Grilled Steak & Mushroom Platter
Grilled Steak & Mushroom Platter
Grilled Steak & Mushroom Platter

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves: 6

Ingredients

Steak Spice:

  • 1 tbsp peppercorns
  • 1/2 tsp mustard seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp dill seeds
  • 1 tbsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp brown sugar
  • 1/4 tsp smoked paprika

Garlic Aioli:

  • 1 cup mayonnaise
  • 2 tbsp olive oil
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/4 tsp each salt and pepper

Grilled Steak Platter:

  • 6 strip loin steaks (6 to 8 oz each), about 1/2 inch thick
  • 3 tbsp olive oil, divided
  • 1 lb asparagus, trimmed
  • x1 small red onion, sliced into roundsxx
  • 1/2 tsp salt and pepper, divided
  • 6 small portobello mushrooms, stems removed
  • 1/4 cup finely crumbled goat cheese
  • 1 baguette, sliced


methodology

1. Steak Spice: In spice grinder or with mortar and pestle, finely grind peppercorns, mustard seeds, coriander seeds and dill seeds. Stir in salt, garlic powder, onion powder, sugar and smoked paprika.

2. Garlic Aioli: Stir together mayonnaise, olive oil, parsley, lemon juice, mustard, garlic, salt and pepper; refrigerate until ready to use.

3. Grilled Steak Platter: Preheat XL Smokeless Grill. Rub each steak with 1/2 tsp oil and spice mixture. Grill steaks, turning once, for 8 to 10 minutes for medium-rare or until desired doneness. Let rest for 10 minutes.

4. Meanwhile, toss together asparagus, onion, 1 tbsp oil, and 1/4 tsp each salt and pepper; grill for 6 to 8 minutes or until grill-marked and tender. Brush mushrooms with remaining oil, salt and pepper; grill, stem side up, for 3 to 4 minutes per side or until well-marked and tender.

5. Slice steaks and mushrooms; arrange on large board or platter. Add grilled asparagus and onion rounds. Sprinkle with goat cheese. Serve with baguette slices and aioli.

Tips:

  • Garnish platter with parsley sprigs if desired.
  • Substitute blue cheese for goat cheese.
  • The gills of portobello mushrooms can leach a brown liquid that is visually unappealing; remove with a spoon if desired.
  • Alternatively, leave steaks and mushrooms whole and serve on individual plates.

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