Steak With Roasted Red Pepper And Mushroom Sauce Recipe 55 Food

FLAT IRON STEAK WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sprinkle both sides of flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat, pour 2 teaspoons vegetable oil into the hot skillet, and heat until oil shimmers. Sear steak in the hot oil until well browned, about 3 minutes per side. Remove steak from pan and reduce heat to medium.
• Pour 1 more teaspoon vegetable oil into skillet; cook and stir cremini mushrooms in hot oil until wilted and browned, about 10 minutes. Lower heat to medium-low; pour wine into mushrooms and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock to vegetable mixture. Bring mixture to a simmer.
• Stir butter and flour into a paste in a small bowl, using a fork. Stir flour paste into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Place flat iron steak into skillet with mushroom sauce.
• Place skillet in preheated oven and cook until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal and place meat on a platter.
• Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.

GARLIC-PEPPER ENCRUSTED BUFFALO STEAKS WITH WILD MUSHROOM SAUCE

Steps:

• In a large skillet, over medium heat, season mushrooms and garlic with salt and pepper and sauté in olive oil, stirring constantly for 2-3 minutes.
• Turn heat down to low and add wine.
• Simmer briefly.
• Stir in basil, thyme, and demi-glace.
• Cook long enough to heat through.
• Remove from heat and add butter.
• Stir until butter melts and adds a creamy consistency to sauce.
• Mix olive oil and garlic together, and rub mixture all over the steaks.
• Mix together black, white, and red peppercorns and crush in a spice grinder or clean coffee grinder.
• Crush green peppercorns with side of knife and combine with the rest of the cruched peppercorns.
• Spread peppercorns evenly over a large plate.
• Roll steaks through peppercorns so that you coat just the sides (not the top or bottom) of each steak.
• Over a very hot grill, cook steaks to desired doneness (remember they'll cook fast, about 2/3 the time it takes to cook beef, and rare to medium rare is best; they're likely to turn out tough and dry if you cook them past medium, so be careful not to overcook).
• Serve steaks with sauce.