• 1 garlic clove, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbsps. Dijon mustard
• 2 Tbsps. Worcestershire sauce

• 1 tsp. chopped fresh thyme
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 4 New York strip steaksm (about 6 ounces each)

Directions:

• In medium bowl, whisk all ingredients except steaks. Place steaks in large zip-top plastic bag;
  pour oil mixture over steaks. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
• Prepare outdoor grill for direct grilling over medium-high heat. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes.
  (Internal temperature will rise 5 to 10° upon standing.)

• 1 Tbsp. olive oil
• 8 oz. wild mushrooms, chopped
• 1/4 cup sliced leeks
• 1 tsp. chopped fresh chives
• 1 tsp. chopped fresh tarragon

• 2 Tbsps. unsalted butter
• 1/2 tsp. kosher salt
• 8 large eggs
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 3 Tbsps. chèvre cheese

Directions:

• In large skillet, heat oil over medium-high heat; add mushrooms and cook 4 minutes or until almost tender, stirring occasionally. Add leeks; cook 3 minutes or until mushrooms and leeks are tender, stirring occasionally. Stir in chives and tarragon; cook 1 minute. Transfer mushroom mixture to bowl; cover to keep warm.
• In small microwave-safe bowl, heat 1 tablespoon butter in microwave oven on high 30 seconds or until melted.
• In medium bowl, whisk eggs, salt, pepper and melted butter. In large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add egg mixture; cook 4 minutes or to desired doneness, stirring occasionally to scramble. Fold in cheese and mushroom mixture; cook 1 minute or until heated through.