I love, LOVE, sauteed mushrooms and these were some of the best I have ever made! The steak was grilled, this past week we had 70 degree temperatures in the middle of October! The potatoes are a winter staple in our house, I love roasted root veggies. The key with potatoes is to just leave them alone, don't stir, you stir and they won't crisp up for you. Then for whatever reason, and I did feel a little guilty because I knew they came from too far away, my local grocery store had asparagus on sale. So we had grilled asparagus even though it wasn't spring time, and oh where they good! All in all it was a fabulous meal in my book.
4 New York strip steaks
3 tablespoons black pepper
2 teaspoons coarse salt
3 tablespoons butter, plus more for steaks
2 tablespoons Worcestershire sauce
8 ounces sliced button mushrooms
coarse salt and freshly ground pepper, to taste
Heat grill to medium-high heat.
 Sprinkle steaks with salt and pepper.
 Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to plates and top each steak with a dab of butter.
 Meanwhile, melt remaining butter in large skillet over medium heat. Stir in Worcestershire sauce and mushrooms and sauté for a few minutes until wilted.Sprinkle with salt and remove from the heat.
 Divide mushrooms among steaks and serve.
Spicy Oven Roasted Red Potatoes
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon ground coriander
1 teaspoon dried parsley flakes
1/4 cup olive oil
5 medium-large red potatoes
Preheat oven to 425 degrees.
 In a small bowl, combine the salt, cayenne, paprika, coriander and parsley.
 Wash and cut the potatoes into long strips and place on a baking sheet. Drizzle the olive oil over the potatoes and turn to coat. Sprinkle with the spices.
 Roast in the oven for 25-30 minutes or until golden brown. Serve immediately.
*Asparugus are grilled and tossed wtih olive oil, salt & pepper.
Thanks to Relish for the recipe.