Steak and Stuffed Mushrooms

Rosemary, Garlic, and Soy Steaks
This steak is based on a recipe one of my cousin's husbands makes. It is so delicious and always turns out perfect. For this recipe I used New York Strip, but I believe the recipe was intended for flank steak, but really you can use any cut you want.

1/4 c soy sauce
2 tbs dried rosemary
5 garlic cloves, crushed
1/2 tsp cayenne pepper
Juice of 1/2 a lemon
4 steaks or 2 1/2 lbs of flank steak

Place steaks in a gallon size freezer bag and add soy sauce, rosemary, garlic, cayenne, and lemon juice. Marinade for 2 hours.

Preheat a grill and cook on each side for 8 minutes for medium.

Stuffed Mushrooms
These were amazing, the more I ate the more I loved them. They will definitely be on my list of fabulous appetizers but they work great as a side dish too!

4 strips of bacon
1/2 onion, diced
3 cloves garlic, minced
2 tbs white wine
2/3 c Panko bread crumbs
1/2 c chicken broth, plus extra
1/2 c Parmesan cheese
a small handful of parsley, chopped
salt and pepper to taste
12 large white mushrooms, cleaned and stems removed

Chop bacon, removing as much fat as possible. I actually like to use kitchen scissors and cut away all the fat and then cut the meat into small pieces, I do this anytime I cook with bacon that needs to be chopped. Add a little oil to a pan and fry the bacon until crisp. Remove bacon from pan and add onion and garlic to the bacon fat and oil (there should be very little fat rendered, just enough to onion, but you can skim some of it off if you want to). Cook onion until translucent and add wine. Allow wine to cook off for a minute or two. Add bacon back into pan and then add bread crumbs and slowly stir in the broth, adding a little at a time until all the crumbs are moist, you may need more than a 1/2 c. Once crumbs are moist, add cheese, parsley, and season to taste.

Preheat oven to 425. Stuff each mushroom cap with a couple tablespoons of filling, adding a little at a time and pack each addition, and round the top with a spoon or your fingers. Bake for 15-20 minutes until golden brown.