Steak With Parsley Sauce And Sautéed Mushrooms Recipes

FLANK STEAK WITH PARSLEY-GARLIC SAUCE

Flank Steak with Parsley-Garlic Sauce image

Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables or stirred into rice or minestrone.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 1/2 pounds flank steak
Coarse salt and ground pepper
1 tablespoon plus 1/4 cup olive oil
1 to 2 cloves garlic
1 bunch flat-leaf parsley, stemmed (about 4 cups)
3 tablespoons fresh oregano leaves
3 tablespoons white-wine vinegar
1/8 teaspoon red-pepper flakes

Steps:

Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.
Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.

Nutrition Facts : Calories 473 g, Fat 34 g, Fiber 3 g, Protein 36 g

STEAK WITH PARSLEY SAUCE

Steak with Parsley Sauce image

Get a blast of protein and vitamin K from this delicious combination.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 25m

Number Of Ingredients 5

Ingredients

2 1/4 pounds strip, shell, or sirloin steak
1 tablespoon olive oil
coarse salt
ground pepper
Parsley sauce

Steps:

Trim and cut 2 1/4 pounds strip, shell, or sirloin steak into 3 steaks (each about 1 inch thick). Coat with 1 tablespoon olive oil; season with coarse salt and ground pepper.
Heat a large nonstick skillet over medium-high. Add steaks; cook until browned, 5 to 6 minutes per side for medium-rare.
Reserve 1 steak. Transfer remaining 2 steaks to a cutting board; let rest 10 minutes before slicing thinly. Serve with half the Parsley Sauce (above).

STEAK WITH PARSLEY SAUCE AND SAUTéED MUSHROOMS

Steak with Parsley Sauce and Sautéed Mushrooms image

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.

Yield Serves 4

Number Of Ingredients 16

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)
Sautéed 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
(makes 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)

Steps:

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 sautéed mushrooms.
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.
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.

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