NY Strip Steak with Mushrooms and Asparagus

Texas Round Pen

NY Strip Steak with Mushrooms and Asparagus

Sodium for total day (single serving) is 491 mgs, 11 grams of sugar and carbs at 45 grams.

Dinner:

2 New York strip steaks, each 6 ounces, trimmed of all visible fat

1 teaspoon unsalted butter

3 garlic cloves, chopped

2 ounces sliced shiitake mushrooms

2 ounces button mushrooms

1/4 teaspoon thyme

1/4 teaspoon rosemary

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Try cedar wood planks. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side, or until a food thermometer indicates 145 F (medium rare), 160 F (medium) or 170 F (well-done).

In a small saucepan, heat the unsalted butter over medium heat. Add the garlic, mushrooms, thyme and rosemary. Sauté lightly until the mushrooms are tender, about 1 to 2 minutes. Remove from the heat. Top the steaks with the mushrooms mixture and serve immediately. Drink Suggestion: In a blender, combine tea, lime juice, mint leaves and ice cubes. Blend until smooth and frothy. Add sugar substitute for desired sweetness.

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