Supper fare not for the faint of heart– quite literally. the sheer cholesterol depicted below is doubtless capable of outright blowing an artery or four. But, crazy delectable summer meal? You betcha.
New York Strip Steaks with Pan-Seared Mushrooms
Dress steaks with olive oil, salt and pepper. Get grill good and hot, then slap ’em on. Chris uses a standard stab meat thermometer to determine doneness.
Brush clean (not with water) mushrooms and slice. Be sure to use a sautee pan large enough to accommodate all the mushrooms without crowding, otherwise they’ll sweat and stew. Add 2-3 T olive oil to pan and heat, then add mushrooms. Let stand without stirring 4-5 minutes to allow a good sear on the downside, then go through and flip them all to do the same on the reverse.
Grilled Asparagus with Cilantro Lime Aioli
Clean and end-stem asparagus. Dress with olive oil, salt and pepper. Lay crosswise on hot grill, turning occasionally to sear slightly– remove from heat while still firm.
In a bowl whip together with a fork the yolks of two eggs and juice of a fresh lime. Continue beating while slowly drizzling in a thin stream 3/4 cup olive oil. Stir in fresh chopped (but not bruised) cilantro leaves and salt to taste.
(for the record, what’s shown plated above does not truthfully represent what got consumed at a single sitting– while it made for dramatic photography, when it came time to eat, I actually cut the big beasts in halvsies)