Steak With Parsley Sauce And Sautéed Mushrooms Recipes
FLANK STEAK WITH PARSLEY-GARLIC SAUCE
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
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
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
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
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
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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2005-10-18 Advertisement. Step 2. To prepare mushrooms, add shallots and mushrooms to pan; sauté 4 minutes or until lightly browned. Add 2 garlic cloves; sauté 30 seconds. Add wine, …
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- To prepare steaks, sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub 1 minced garlic clove over both sides of steaks. Melt butter in a large nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side until browned or until desired degree of doneness. Remove steaks from pan; keep warm.
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STEAK WITH PARSLEY SAUCE AND MUSHROOMS - BIGOVEN.COM
Good for company Add your review, photo or comments for Steak with Parsley Sauce and Mushrooms. American Main Dish Meat - Steaks and Chops American Main Dish Meat - Steaks and Chops Toggle navigation
From bigoven.com
Cuisine AmericanCategory Main DishServings 4Total Time 30 mins
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Cuisine AmericanCategory Main DishServings 4Total Time 30 mins
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