ONE PAN STEAK AND MUSHROOMS
This sounds like the easiest elegance possible! No marinating, no dirtying up multitudes of pots and pans, and very little chopping. Perfect. I found it on BHG.com.
Provided by CorriePDX
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut steak into four serving-size pieces. Sprinkle with garlic pepper.
- In a 10-inch skillet cook steaks in hot margarine or butter over medium heat for 8 to 10 minutes or to desired doneness (145 degrees F for medium doneness), turning once. Remove steaks from pan; cover and keep warm.
- For mushroom glaze, carefully add beef broth and hoisin, teriyaki, or Worcestershire sauce to skillet. Cook and stir until bubbly, scraping brown bits from the bottom of the pan. Stir in onion wedges and sliced mushrooms.
- Cook over medium-high heat about 8 minutes or until vegetables are tender and the glaze is reduced by half its volume (to 1 cup). Transfer warm steak to dinner plates and spoon glaze atop.
Nutrition Facts : Calories 308.2, Fat 21.6, SaturatedFat 7.9, Cholesterol 76.2, Sodium 267.4, Carbohydrate 4.6, Fiber 0.7, Sugar 2.3, Protein 23.2
GARLIC BUTTER HERB STEAK AND MUSHROOMS
Garlic Butter Herb Steak and Mushrooms is a perfectly juicy steak cooked in a skillet with a garlic herb butter and mushrooms. This is an easy restaurant meal that your family will love!
Provided by Alyssa Rivers
Time 25m
Number Of Ingredients 14
Steps:
- In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
- Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.
Nutrition Facts : Calories 413 kcal, Carbohydrate 4 g, Protein 25 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 188 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak). Transfer to a baking pan and keep warm in oven while making ragout.
- Heat remaining 2 tablespoons oil in uncleaned skillet over moderately high heat until hot but not smoking, then sauté garlic, rosemary, and red-pepper flakes, stirring, until fragrant, about 30 seconds. Add mushrooms and remaining salt mixture and sauté, stirring frequently and scraping up any brown bits, until mushrooms are tender but still juicy, 6 to 7 minutes. Add tomatoes with their juice and sugar, then simmer, stirring occasionally, until liquid is reduced by about two thirds, 5 to 8 minutes.
- Transfer steak to a cutting board and pour any meat juices from baking pan into mushroom ragout. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve topped with ragout.
ONE-POT SWISS STEAK WITH MUSHROOMS
This recipe will need some time to cook and develop the flavors, it's an easy recipe that is done all in one pot and even tastes better the next day! You can use diced tomatoes with juice in place of the stewed tomatoes but I have to say that the stewed tomatoes are better ;-) The water/cornstarch is only optional add in for a thicker sauce.
Provided by Kittencalrecipezazz
Categories Steak
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil and butter in a large Dutch oven over medium heat.
- Add in 2 steaks at a time and brown on each side, remove to a plate.
- Continue with remaining steak/s and remove to a plate.
- Add more oil into the pot if needed,.
- Add in onions, celery, bell pepper, chili flakes (if using) and dried oregano; saute stirring with a wooden spoon for about 3 minutes scraping up any browned bits on bottom of the pot.
- Add in garlic and bay leaves and saute for 2 minutes.
- Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder (if using) bring to a simmer over medium-high heat.
- Add the browned steaks back to the pot.
- Season with salt and black pepper to taste.
- Reduce heat to medium-low and cook covered for about 1-1/2 hours.
- If you wish to thicken the juice, remove the beef to a bowl or plate.
- Mix the water or beef broth with cornstarch until smooth and add into the simmering liquid, stir until thickened (about 2 minutes) then add in the steaks back to the pot.
Nutrition Facts : Calories 380.4, Fat 23.4, SaturatedFat 8.9, Cholesterol 95.4, Sodium 497.6, Carbohydrate 17.7, Fiber 3.5, Sugar 9.2, Protein 26.5
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PAN SEARED STEAK RECIPE - PRIMAVERA KITCHEN
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- Remove the steaks from the fridge about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Then, season well all sides of the steaks with coarse salt and set aside.
- In a 12-inch cast iron skillet over medium heat, add olive oil and butter, mushrooms, garlic and salt. Cook for about 3 minutes or until tender. Set aside on a plate.
- Increase the heat to high and let it heat up for about 3 minutes. When the pan smokes just a bit, it’s a sign that it’s properly heated. Place the steaks in the hot skillet and cook for about 2 minutes each side or until the steaks get a nice crust.
- Now add butter, garlic and thyme to the skillet. Flip the steaks again and tilt the pan to help the butter spread on the skillet. Using a spoon, pour butter over the steaks. Flip again the steaks and check the internal temperature of the steaks. For rare is Medium rare is 135 degrees, medium = 145 degrees, medium well = 150 degrees and well done = 160 degrees. The totally cooking time for my steak was about 8 minutes. It will depend on how you prefer your steak to be (rare, medium, medium well or well done).
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