- 4 New York Strip Steaks
- Salt and freshly ground black pepper
- 4 tablespoons Extra-Virgin Olive Oil, plus some for drizzling
- 4 Portobello mushroom caps
- 2 cups Shiitake mushroom caps
- 1 large white onion, peeled and sliced into 1/2-inch thick rounds
- 1 bunch Jumbo asparagus, peeled
- 4 Tomatoes, cored
- 3 Jalapeno Peppers
- 3 Large Basil Leaves
- 2 tablespoons Balsamic vinegar, plus some for drizzling
- Coat onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper and add to the hot grill.
- Cook for 4 minutes on each side and remove from the grill.
- Set asparagus aside and keep warm while preparing salsa.
- To make salsa, remove charred loose rings from the onion rounds and place in the blender.
- Remove and the skins and seeds from the tomatoes and add remaining tomato to the blender.
- Remove and discard the skin and the seeds from the jalapenos.
- Mince the jalapenos and add to the blender.
- Add the basil leaves, olive oil and balsamic vinegar and pulse until chunky.
- Reserve until serving.
- Season steaks with salt, pepper and olive oil and place on the hottest part of the grill.
- Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper.
- Place the mushrooms on the heat with smaller mushrooms around the edges of the grill.
- Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done.
- Cook the portobellos for 2 minutes on each side, the shiitakes for about 1 to 2 minutes on each side.
- Slice the steak and portobellos on a bias and place on a platter with the grilled asparagus, shiitakes and tomato salsa.
- Drizzle with extra-virgin olive oil and balsamic vinegar before serving.