Parrilla-Grilled New York Steak with Romesco and Braised Mushrooms

ROMESCO SAUCE

Ingredients:

• 1 red bell pepper
• 1 tomato, halved and seeded
• 2 garlic cloves
• 1/4 cup olive oil
• 10 hazelnuts, shelled
• 10 peanuts, shelled
• 1 slice white bread
• 1 tablespoon sherry vinegar
• Salt and freshly ground pepper, to taste

Directions: To prepare the romesco sauce, preheat the oven to 300°F. Roast the bell pepper and tomato until their skins blacken. Peel the pepper and tomato and place them in a blender. In a small saucepan, slowly brown the garlic cloves in the olive oil until they’re golden brown. Add the garlic and oil to the blender. Place the hazelnuts, peanuts and bread on a baking sheet and toast in the oven until golden brown. Add them to the blender. Puree the mixture, then add the vinegar and season with salt and pepper. Set the sauce aside.

STEAK

Ingredients:

• 1 tablespoon olive oil, or as needed
• 1 pound small white button mushrooms
• 1 tablespoon slivered garlic
• 2 glasses Director’s Cut Cabernet Sauvignon
• Salt and freshly ground pepper, to taste
• 1 pound New York strip steak

Directions: To prepare the steak, add enough olive oil to coat the interior of a wide fry pan (about 1 tablespoon) and add the mushrooms and slivered garlic. Cook, stirring occasionally, until the mushrooms are soft. Pour in the wine and deglaze the pan, stirring to scrape up the browned bits, and simmer until reduced by half. Season the mushrooms with salt and pepper and set aside. Prepare a medium-hot fire in a grill. Season the steak on both sides with salt and pepper. Grill the steak until medium-rare. Transfer the steak to a cutting board and let rest to retain the juices, then slice it into 8 pieces. Assemble the plate by placing a few mushrooms down first, then place the beef on top and garnish with a dollop of the romesco sauce.