Steps to Prepare Perfect Brad's red wine NY steaks with grilled asparagus - Free Download

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We hope you got benefit from reading it, now let's go back to brad's red wine ny steaks with grilled asparagus recipe. To cook brad's red wine ny steaks with grilled asparagus you only need 23 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Brad's red wine NY steaks with grilled asparagus:

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

Steps to make 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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