Recipe: Appetizing Brad's red wine NY steaks with grilled asparagus

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You might think red wine with asparagus can't work. Asparagus is a notoriously difficult vegetable to pair with wine. When you do manage to pull off a wine pairing for asparagus, it's usually I'm going to try your recipe tomorrow night along with grilled grass-fed trip-tip and roasted yukon gold potatoes. You can have Brad's red wine NY steaks with grilled asparagus using 23 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Brad's red wine NY steaks with grilled asparagus

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

You can't really go wrong with steak and mushrooms, plus some good French technique to get you there. I can't say that I set out to cook a Pioneer Woman recipe, but there I was, unable to resist her pictures of a perfect steak and that rich red color of the mushrooms. Season the steaks with salt and pepper. Serve the steak with mushroom red wine sauce drizzled over the top.

Brad's red wine NY steaks with grilled asparagus step by step

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..

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. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Steak with grilled vegetables, close up. Grilled rack of lamb, english style dish.