3 teaspoon organic extra virgin olive oil, divided
2 teaspoon balsamic vinegar
2 cloves garlic, minced
salt, to taste
black pepper, to taste
2 New York strip steaks, 12 ounces each
8 ounces mushrooms, sliced
2 ounces blue cheese crumbles

In a small bowl, whisk together two teaspoons of the olive oil, balsamic vinegar, garlic, and salt and pepper, to taste.

Place the steaks in a container just large enough to hold them.

Pour the olive oil mixture over the steaks and rub in well over both sides.

Allow the steak to marinate in the refrigerator for a minimum 30 minutes or up to two hours.

Grill steaks for five minutes per side, until desired doneness is reached.

While steaks are grilling, sauté mushrooms with a pinch of salt over medium-high heat, stirring constantly for five minutes, or until mushrooms have given up most of their liquid.

Add the blue cheese and stir to blend.

If desired, season the mushrooms with fresh ground black pepper.

When the steaks are ready, smother with mushrooms and blue cheese.

2 Servings


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