Charred Steak With Mushroom Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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NOTE: Since the first review, I have edited this recipe to include complete directions. With the new zaar format, apparently it cut off the directions and I didn't notice in time. This recipe is from chef Rocco Dispirtio. It was published in Redbook magazine. You could also use 4 New York strip steaks in place of the ribeye steaks. Ingredients:
1 tablespoon extra virgin olive oil |
1 1/2 lbs mushrooms (assorted such as cremini, shiitake, portobello, cut into bite-sized pieces) |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
4 (8 ounce) boneless rib eye steaks, 1-inch thick |
2 garlic cloves, finely chopped |
1/2 cup sherry wine vinegar |
2 tablespoons cold unsalted butter, cut up |
1/2 teaspoon honey |
1/4 cup chives, snipped |
Directions:
1. Heat 2 large cast-iron skillets over medium-high heat until hot, about 5 minutes.
2. While the skillets heat, in a large saute pan, heat oil over medium heat.
3. Add mushrooms and cook until light brown and liquid evaporates, stirring frequently, about 4 minutes.
4. Season with 1/2 t of the salt and 1/4 t of the pepper and set pan aside.
5. Sprinkle steaks with the remaining salt and pepper.
6. Place 2 steaks in each skillet.
7. Cook until charred and rare, about 2 minutes per side.
8. Remove to a platter to rest 5 minutes.
9. Return pan with mushrooms to medium-high heat and cook, stirring, until hot.
10. Reduce heat to medium and stir in garlic.
11. Cook 1 minute.
12. Add vinegar, butter and honey.
13. Cook, stirring constantly, until butter just melts and mixture is creamy.
14. Stir in chives and spoon on top of steaks.
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