NEW YORK STYLE STEAK WITH MUSHROOM SAUTE
Are you a fan of grilled steak? Do you like savory sautéed mushrooms and garlic? If you're already nodding yes, do yourself a favor and try these tonight!
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Place steak in shallow dish. Pour 1/2 cup marinade over steak; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate, turning occasionally.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 13 to 16 min. for medium-rare to medium doneness, turning occasionally. Remove steak from grill; cover to keep warm.
- Cook and stir mushrooms, onions and garlic in large skillet on medium-high heat 5 min. Stir in remaining marinade; simmer on low heat 5 min.
- Cut steak across the grain into thin slices. Serve topped with mushroom mixture.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
- Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
- Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
- Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.
NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS AND FRESH THYME
Steps:
- Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.
- Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
- Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.
GARLIC SAUTEED SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
- Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 1 gram
FLANK STEAK WITH SAUTEED MUSHROOMS
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Turn on broiler,if using,and cover broiler pan with double thickness of aluminum foil.Wash and dry steak,then score on diagonal.
- Wash and trim mushrooms, and slice thickly.
- Heat a small nonstick pan until it is very hot. Add oil, and reduce the heat to medium-high. Add mushrooms, and saute until they brown.
- Prepare the stove-top grill if using. Broil or grill steak until browned ;turn, and continue to cook 7 to 10 minutes.
- Mince garlic; add to mushrooms.
- Wash oregano; add to mushrooms, and cook until most of the mushroom liquid has evaporated.
- Slice steak thinly on diagonal, and serve topped with mushrooms.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 74 milligrams, Sugar 5 grams
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- Remove the steaks from the fridge about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Then, season well all sides of the steaks with coarse salt and set aside.
- In a 12-inch cast iron skillet over medium heat, add olive oil and butter, mushrooms, garlic and salt. Cook for about 3 minutes or until tender. Set aside on a plate.
- Increase the heat to high and let it heat up for about 3 minutes. When the pan smokes just a bit, it’s a sign that it’s properly heated. Place the steaks in the hot skillet and cook for about 2 minutes each side or until the steaks get a nice crust.
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- Swish mushrooms in a bowl of water to clean, then trim any tough stem ends. Cut into halves, or quarter if large. Combine salt and pepper in a small bowl. Sprinkle steaks all over with 2 tsp. thyme leaves and half of salt-and-pepper mixture, pressing seasonings into meat.
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- Heat remaining 1 tbsp. oil in pan over medium-high heat. Cook steaks on both sides, turning once, until browned and done the way you like (cut to test), 8 to 14 minutes total for medium-rare. Transfer steaks to a cutting board and tent with foil.
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