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Grilled New York Strip with Balsamic Soy Marinade and Wild Mushrooms

This is my go to marinade for any steak. The palm sugar is the secret ingredient and can be found at any Asian market. If you can’t find palm sugar use brown sugar.


For the marinade:

  • 2 New York strip steaks
  • 2 teaspoons palm sugar
  • 2 tablespoons dark soy sauce
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper

For the mushrooms:

  • 1/2 pound shitake mushrooms
  • 1/2 pound oyster mushrooms
  • 5 oz package brown beech mushrooms (also called clamshell)
  • 1 tablespoon olive oil
  • 1 clove garlic, smashed but whole
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons balsamic vinegar


For the steak: Combine all marinade ingredients in a bowl and whisk to combine.Add to plastic bag with steaks and marinade in the refrigerator for at least 1 hour. Grill to your desired wellness. Cover and let rest for at least 5 minutes to let the juices redistribute back into the meat.

For the mushrooms: Slice the shitake mushrooms into long strips. Keep the oyster mushrooms and beech mushrooms whole. In a large skillet over medium heat, add the olive oil and garlic clove. When the garlic has turned light brown remove from pan and discard. Add mushrooms to the pan and sprinkle with salt. Stir once and let cook for 2 minutes. Stir a few more times and let cook for an addition 5-6 minutes until the mushrooms have turned golden brown. Add the balsamic vinegar and butter. Cook for additional 1-2 minutes.

To serve, top steak with mushrooms.

2 thoughts to “Grilled New York Strip with Balsamic Soy Marinade and Wild Mushrooms”

  1. My goodness! You have surpassed even your own high standards. Later today, I am going out to buy all the ingredients.My mouth is starting to water.

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