Steak with Parsley Sauce with Fried Mushrooms
by Editorial Staff
A steak is not just a grilled piece of meat, it is a whole culture associated with different culinary traditions, primarily American and British. The correct choice of meat is important, you need to know the intricacies of steak cooking, and even the atmosphere and mood matter.
Cook: 25 mins
Servings: 4
Ingredients
- Steaks (for example, from the lumbar part in the area of the head notch, the so-called “sirloin”) – 2 pcs. (about 300-350 g each, 2.5 cm thick)
- Olive oil – 2 teaspoon
- Coarse salt
- Ground black pepper
- Parsley sauce (recipe included)
- Fried mushrooms (recipe attached)
* - Chopped garlic – 1 clove
- Parsley greens – 1 glass
- Olive oil – ¼ glass
- Coarse salt
- Ground black pepper
* - Shiitake mushrooms – 170 g
- Medium-sized portobello mushrooms (white or champignons) – 220 g
- Olive oil – 2 teaspoon
- Sliced shallots – 1 pc.
- Coarse salt
- Ground black pepper
Directions
- Brush the meat with olive oil, sprinkle with salt and pepper. Preheat a nonstick skillet over medium heat. Cook the steaks to the desired degree of doneness, but no more than 10-15 minutes (medium cooked with blood 5-6 minutes per side, medium cooked 10 minutes). Transfer the meat to a cutting board. Let it sit for 10 minutes before slicing. Serve with sauce and mushrooms.
- Parsley sauce: In a blender, combine the garlic, parsley, olive oil, and 3 tbsp water. Season with salt and pepper. You will get a lot of sauce, you can store it in a closed container in the refrigerator for up to 3 days.
- Fried mushrooms: Slice the shiitake mushroom caps thinly. Cut the small portobello mushrooms into 4 pieces. Heat olive oil in a skillet. Add shallots and cook over medium heat for 1-2 minutes until golden brown. Add portobello mushrooms. Cook for about 5 minutes, stirring occasionally. Reduce heat slightly. Add shiitake. Cook for 5-7 minutes, until mushrooms are soft. Season with salt and pepper to taste.
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