NY Strip Steak with Mushrooms and Onions

NY Strip Steak with Mushrooms and Onions

Arugula salad


Serves 2

Active Time:

~12 min

Total Time:

~30 min

About this Recipe

Did you know cipollini means "little onion" in Italian? These onions are anything but small in flavor. They pack an intense sweetness that is an ideal complement to your New York steak, seared to perfection and cooked to your liking.


  • ¼ oz fresh thyme
  • 1 clove peeled garlic
  • ¼ lb cremini mushrooms
  • 2 oz shiitake mushrooms
  • 6 ½ oz peeled cipollini onions
  • 1 Double R Ranch Signature NY Steak (about ¾ lb and 1 ½ inches thick)
  • 2 tablespoons sherry vinegar
  • 2 tablespoons butter
  • 3 oz baby arugula

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper


Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

630 calories per serving

Allergens: Milk

Nutrition Facts


  • Chef's Picks
  • Lunch
  • Dinner
  • Meal Kit
  • American
  • Beef
  • Fall
  • French
  • Gluten Free
  • Keto
  • Metal Tray
  • Three Zone Cooks
  • Vegetables
  • Weekend
  • Weeknight

  1. step

    Prep mushrooms

    • Remove half of thyme leaves from 1 sprig; coarsely chop leaves.
    • Mince garlic.
    • Cut cremini mushrooms into 1-inch pieces. Remove and discard shiitake stems. Cut shiitake caps into 1-inch pieces.
    • In medium bowl, toss together mushrooms, garlic, half of chopped thyme, 1 tablespoon cooking oil and a pinch of salt.
    • Evenly spread mushrooms in Zone 3 of Brava metal tray.

  2. step

    Prep onions & steak

    • Trim root end and quarter cipollini onions. Gently separate onion layers.
    • In same bowl, toss together onions, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread onions in Zone 1 of metal tray.
    • Pat steak dry with paper towels. Season steak on both sides with a pinch of salt and pepper.
    • Place steak in Zone 2 of metal tray.

  3. step

    Slide metal tray into top shelf

    • Select “NY Strip Steak with Mushrooms and Onions” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of thickest part of steak.
    • While food cooks, prepare vinaigrette.

  4. step

    Make vinaigrette

    • In small bowl, combine 1 tablespoon plus 2 teaspoons sherry vinegar, 2 tablespoons extra-virgin olive oil and a pinch of salt; stir well. Save 1 teaspoon vinegar for glazing mushrooms and onions.

  5. step

    Glaze mushrooms & onions

    • When your food is done, slice steak across the grain. This will stop the cooking process and maintain your preferred doneness.
    • Sprinkle steak with remaining chopped thyme.
    • Transfer mushrooms and onions to medium bowl. Add butter and remaining 1 teaspoon vinegar and stir until butter melts and forms a rich glaze.

  6. step

    Dress salad & serve

    • In medium bowl, toss arugula with half of vinaigrette and a pinch of salt. Taste and add more vinaigrette, if desired.
    • Divide salad between individual plates. You may have some vinaigrette left over.
    • Arrange steak, mushrooms and onions on plates. Drizzle with some of remaining vinaigrette, if desired.