Grilled Salisbury Steak

Salisbury Steak with Shitake Mushroom Gravy
Serves 6

Typically, Salisbury steaks are cooked in a pan on the stove, but these are cooked on the grill, adding a tasty, smoky char to the meat. The steak rub in the patties and shitake mushrooms in the gravy elevate this homey dish.

What you need:
1 tablespoon canola oil
1 cup finely-diced yellow onion
2 eggs
2 pounds (80% lean/20% fat content) ground beef
¼ cup Worcestershire sauce
½ cup ketchup
2 tablespoons Steak Rub(recipe to follow) 1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon dry mustard
¼ cup fine breadcrumbs
Shiitake Mushroom Gravy (recipe to follow)

What to do:
Prepare the Steak Rub. In a small sauté pan over medium-low heat, sweat the onion in the canola oil for 3 to 5 minutes, until soft. Set them aside to cool slightly. In a small bowl, whisk the eggs until combined. In a large bowl, combine the ground beef, sautéed onions, eggs, Worcestershire sauce, ketchup, Steak Rub, salt, mustard powder, and breadcrumbs. Use your hands to gently mix until all ingredients are well incorporated. Divide the mixture into six equal portions and form the beef into 6 oblong patties. Prepare the Shitake Mushroom Gravy. When you are ready to cook, heat the grill to 400 degrees F, using the direct grilling method. Place the patties over direct heat and cook 4 minutes, then rotate the patties 90 degrees and cook another 4 minutes. Flip the patties over and cook 5 additional minutes, or a meat thermometer placed in the thickest part of the patty reads an internal temperature of 145 degrees F. Pour ¼ to 1/3 cup Mushroom Gravy over each steak, and pass any additional sauce around the table.

Shiitake Mushroom Gravy
about 3 cups 

What you need:
2 tablespoons canola oil
4 cups thinly-sliced shiitake mushrooms
¼ cup finely-diced shallots
1 tablespoon minced garlic
2½ teaspoons kosher salt
1 teaspoon freshly ground pepper
2 teaspoons Smoked Chili Powder (recipe to follow)
5 tablespoons unsalted butter
¼ cup all-purpose flour
2 1/2 cups warm beef stock, divided
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
2 tablespoons chopped parsley

What to do:
In a large, heavy-bottomed saucepan over medium-high heat, add the canola oil. When the oil is hot, sauté the mushrooms 7 minutes, until golden brown. Prepare the Smoked Chili Powder. Reduce the heat to medium-low and add the shallots. Cook 5 minutes, stirring often, until translucent. Add the garlic and sauté 1 minute, stirring constantly. Stir in the salt, pepper, and Smoked Chili Powder. Add the butter, and when butter is melted and the foam subsides, stir in the flour and reduce the heat to low. Cook 5 minutes, stirring constantly. Gradually add 2 cups warm beef stock, continuing to stir. When the mixture is smooth and well combined, stir in the Worcestershire sauce and ketchup. Increase the heat to medium-low, and cook 10 minutes, stirring often, until the mixture is thick and bubbling. Remove the pot from the heat and stir in the parsley. Cover, and keep the gravy warm until ready to use.

Pro Tip:
Check the consistency of the gravy before serving. If it has thickened, thin it by adding the remaining beef stock, 1 tablespoon at a time, as needed.

Smoked Chili Powder
Yields a generous 2 cups

What you need:
1 cup smoked paprika
5 tablespoons plus 1 teaspoon dried Greek oregano
3 tablespoons plus 1 teaspoon ground cumin
3 tablespoons plus 1 teaspoon granulated garlic
3 tablespoons plus 1 teaspoon cayenne pepper
2 tablespoons granulated onion

What to do:
In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.