
Albanian Grilled Chicken Skewers with Yogurt Sauce
Delicious Albanian grilled chicken skewers with yogurt sauce. Juicy, flavorful, and seared to perfection on the Arteflame grill. Try this easy recipe today!
Nothing beats a perfectly seared steak on the Arteflame grill, especially when paired with a rich, savory mushroom sauce. By using the Arteflame’s intense center heat for searing and the outer griddle for finishing, you’ll achieve a steakhouse-quality steak that is juicy, tender, and full of flavor. The mushroom sauce, made right on the flat cooktop, complements the steak with its earthy depth and creamy texture.
Start by lighting the Arteflame grill using three vegetable oil-soaked napkins at the center of the firepit, and stacking firewood over them. Light the napkins and let the grill heat up for about 20 minutes, giving you plenty of time to prepare the ingredients.
While the grill is heating, season your steaks generously with salt and pepper on both sides. Let them sit at room temperature for 15-20 minutes before grilling to ensure even cooking.
Once the Arteflame grill is hot, place your steaks directly on the center grate, which reaches over 1,000°F, for a perfect sear. Add a tablespoon of butter to the center grill for extra flavor and richness. Sear the steaks for about 2-3 minutes on each side, creating a beautiful crust.
After searing both sides, move the steaks to the flat cooktop surrounding the center grate to finish cooking. For medium-rare, cook the steaks until they reach an internal temperature of 130°F (adjust to your preferred doneness). Use a meat thermometer for accuracy. Remove the steaks from the grill when they are about 15°F below your desired final temperature, as they will continue to cook off the grill. Let them rest under foil while you make the mushroom sauce.
On the flat cooktop, melt 1 tablespoon of butter. Add the sliced mushrooms and shallots, cooking until the mushrooms release their moisture and begin to brown, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Deglaze the cooktop with white wine (if using) or just the beef broth, scraping up any browned bits from the mushrooms and shallots. Let the liquid reduce by half. Stir in the heavy cream and continue to cook for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
Plate your steaks and spoon the rich mushroom sauce generously over the top. Garnish with fresh parsley for a pop of color and freshness. Serve immediately with your favorite sides.
Grilled steak with mushroom sauce is a classic dish that shines when cooked on the Arteflame grill. The steak’s rich, smoky flavor pairs beautifully with the creamy, earthy mushroom sauce, creating a satisfying and indulgent meal that’s sure to impress.
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