RIB EYE STEAKS WITH SALSA VERDE AND SAUTEED MUSHROOMS

RIB EYE STEAKS WITH SALSA VERDE AND SAUTEED MUSHROOMS image

Number Of Ingredients 14

10 ounces RIB EYE STEAKS 4
1 dash KOSHER SALT AND FRESHLY GROUND PEPPER
1 1/2 cups FLAT FRESH PARSLEY
4 cloves GARLIC
1 ANCHOVY
2 JALAPENOS THINLY SLICED
1/2 cup OLIVE OIL
2 tablespoons OLIVE OIL
1 1/2 tablespoons CAPERS
3 tablespoons SHALLOTS
1 1/2 LEMON CUT INTO 4 ROUNDS PLLUS JUICE
2 pounds MIXED MUSHROOMS CUT INTO 1/2" PIECES
1 SCALLION THINLY SLICED
1 1/2 tablespoon CANOLA OIL

Steps:

Pat steaks dry and season well with salt and pepper.
Make the salsa verde: In a food processor, combine half the parsley, 3 cloves garlic, anchovy and 1 jalapeño. With motor running, drizzle in¼ cup olive oil, and continue blending until sauce is uniform and smooth. Finely chop remaining parsley and capers, and stir into sauce along with shallots. Stir in ¼ cup olive oil and season with lemon juice, salt and pepper to taste.
In a large sauté pan, heat 2 tablespoons olive oil over high heat. Add mushrooms and sauté until liquid evaporates and mushrooms brown, 5 minutes. Mince remaining garlic and add to mushrooms along with scallions and remaining jalapeño. Season with salt and cook until garlic is aromatic, about 1 minute. Cover to keep warm.
Set a heavy skillet over medium-high heat. Once hot, brush with canola oil. Working in batches if necessary, lay in steaks and sear until one side browns, about 3 minutes. Flip steaks and sear reverse side, about 3 minutes more. Continue cooking, flipping often, until steaks reach desired doneness (about 3 minutes for medium-rare). Transfer meat to a cutting board and let rest at least 10 minutes. Keep pan over medium-high heat and add lemon rounds, cut-side down. Sear until cut side browns, about 1 minute.
Serve steaks with sautéed mushrooms and seared lemon rounds on the side. Drizzle salsa verde on top.