Need a new recipe for the weekend? Why not try: Steak with Mushrooms and Shallots
Marinate this delectable steak in Worcestershire sauce, garlic and salt, for juicy and tender results. Sauté shallots and meaty portobello mushrooms, stir into a luscious red wine sauce, and spoon over the steak for an unforgettable meal. Serve with a side of Marinated Tomatoes with Fresh Herbs.
3/4-1 lb flat iron steak or hanger steak
2 Tbsp Worcestershire Sauce
4 garlic cloves, minced and divided
2 tsp salt, divided
2 Tbsp butter, divided
2 portobello mushrooms, sliced
2-3 large shallots, diced
1 Tbsp avocado oil
1 cup dry red wine
3/4 cup chicken stock
1 Tbsp fresh tarragon, chopped
2 Tbsp chives, chopped
If steak is frozen properly defrost overnight in the refrigerator, in a bowl of cold water, or in the microwave according to microwave settings. Once defrosted remove the meat from its packaging and place in a resealable bag with Worcestershire sauce, half of the minced garlic, and salt. Seal the bag and let marinate for at least 30 minutes or overnight if possible.
Bring the steak to room temperature. While waiting for the steak to come to room temperature start, in a medium-sized skillet over medium-high heat, add 1/2 of the butter and sliced mushrooms. Sauté for about 5 minutes, until tender and golden, stirring occasionally. Remove the cooked mushrooms onto a plate and reserve to the side.
Add the remaining butter with diced shallots to the same skillet. Pour any excess juice from the plate with the mushrooms into the skillet. Sauté the shallots for about 5 minutes, until they are tender. Add the rest of the minced garlic and sauté for about 1 minutes, until fragrant. Add the shallots and garlic to the mushrooms and reserve to the side.
Add oil to the same skillet over medium heat. Add the marinated steak and cook about 5 minutes per side for medium-rare, depending on how thick the steak is. Transfer to a cutting board. Let rest while preparing sauce.
Discard garlic from the skillet and pour off all but 1 tablespoon of fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes.
Stir in stock and bring to a boil. Simmer until the sauce is reduced to 1/2 cup, about 5 minutes. Remove from heat, stir in tarragon, the remaining salt and the reserved mushrooms and shallots.
Thinly slice steak and serve with spoonfuls of the mushroom and onions over the top, and garnish with chopped chives.