Steak with Parsley Sauce and Sauteed Mushrooms
Ingredients
- 2 strip, shell, or sirloin steaks (about 3/4 pound each and 1 inch thick)
- 2 teaspoons olive oil
- Coarse salt and fresh ground pepper
- Parsley Sauce, (recipe below)
- Sauteed Mushrooms, (recipe below)
- 1 garlic clove, chopped,
- 1 cup loosely packed fresh parsley leaves
- 1/4 cup olive oil
- Coarse salt and fresh ground pepper
- 1/2 cup)
- 6 ounces shiitake mushrooms
- 8 ounces cremini mushrooms, (also called baby portobellos)
- 2 teaspoons olive oil
- 1 shallot, minced,
- Coarse salt and fresh ground pepper
- , (serves 4)
Directions
Coat the steaks with the olive oil; season with salt and pepper.Heat a large nonstick skillet over medium-high.
Add the steaks; cook until browned, 5 to 6 minutes per side for medium-rare.
Transfer the steaks to a cutting board; let rest 10 minutes before slicing thin.
Serve with the parsley sauce and sauteed mushrooms.
In a blender, puree the garlic, parsley, olive oil, and 3 tablespoons water until smooth.
Season with salt and pepper.
This recipe makes a generous amount of sauce.
Any leftover sauce can be stored in the refrigerator, covered in an airtight container, for up to 3 days.
Cut off the shiitake mushroom stems and discard; thinly slice the caps.
Trim the tough ends of the cremini mushrooms, then quarter each mushroom.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the shallot; cook until lightly browned, 1 to 2 minutes.
Add the cremini; cook, stirring occasionally, until softened, about 5 minutes.
Reduce the heat to medium.
Add the shiitakes; cook until tender, 5 to 7 minutes.
Season with salt and pepper.