We like this steak served with sauteed mushrooms and polenta, but it would also be great with a green salad or Parmesan Steak Fries (page 83). And since it’s made with commonly available ingredients, you can enjoy it year-round.
Recipe information
Yield
Serves 4
Ingredients
Parsley Sauce
Sautéed Mushrooms
Preparation
Step 1
Coat the steaks with the olive oil; season with salt and pepper.
Step 2
Heat a large nonstick skillet over medium-high. Add the steaks; cook until browned, 5 to 6 minutes per side for medium-rare.
Step 3
Transfer the steaks to a cutting board; let rest 10 minutes before slicing thin. Serve with the parsley sauce and sautéed mushrooms.
Parsley Sauce
Step 4
In a blender, purée 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.
Sautéed Mushrooms
Step 5
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.
