1 Cover and reduce to a simmer. Simmer for 15 minutes or until water is evaporated. When done, fluff the quinoa with a fork and set aside.  To make the Avocado Crema: add avocado, lime juice, cilantro, and salt to a small food processor or blender.
By the 1940s, Steak Diane was a common item on the menus of restaurants popular with CafÃ© society, including the restaurants at the Drake and Sherry-Netherland hotels and The Colony. It is often attributed to Chef Beniamino Schiavon, 'Nino of the Drake'. Preparation. Steak Diane is similar to steak au poivre. The steak is either cut thinly, or pounded thin so that it will cook rapidly. It is seasoned and quickly sautÃ©ed in butter. A sauce is prepared from the pan juices. Ingredients vary; they may include butter, mushrooms, mustard, shallots, cream, truffles, meat stock, A1 Steak Sauce, and Worcestershire sauce.
Coat both sides of the steaks with olive oil. This prevents them from sticking to the grill. Prepare the grilling grates. Use a grilling brush to remove any dirt and debris from the grates. Before placing the steaks on the gas grill, coat the grill grates with olive oil to ensure that the steaks will not stick.Turn the gas grill down once it reaches the desired temperature. Turn one of the burners completely off, and set the rest of the burners to medium-high.Place the New York strip steaks on the side of the grill that no longer has a heat source. This will allow you to cook the steaks indirectly. Cook the steaks for four minutes before turning them.Sear grill marks into the steaks by placing them directly onto the grill, and turning them 90 degrees after two minutes.urn one of the burners completely off, and set the rest of the burners to medium-high. Place the New York strip steaks on the side of the grill that no longer has a heat source. This will allow you to cook the steaks indirectly. Cook the steaks for four minutes before turning them.