STEAK WITH PARSLEY SAUCE AND SAUTéED MUSHROOMS

Steak with Parsley Sauce and Sautéed Mushrooms image

Yield Serves 4

Number Of Ingredients 16

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.