Steaks With Chimichurri Mushrooms


  • 2 pounds boneless strip loin steaks, each 1 1/2 inches thick
  • ½ cup extra virgin olive oil
  • Salt
  • freshly ground black pepper
  • ½ cup flat-leaf parsley leaves
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 ½ tablespoons red wine vinegar
  • 1 teaspoon hot Hungarian paprika
  • 1 pound shiitake mushrooms, stems removed
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      833 calories; 66 grams fat; 19 grams saturated fat; 36 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 47 grams protein; 185 milligrams cholesterol; 199 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Heat oven to 150 degrees. On stovetop, heat cast-iron skillet to very hot. Brush steaks with 1/2 tablespoon oil. Season with salt and pepper. Sear steaks in skillet very briefly, less than a minute a side, just enough to brown. Place meat in a baking dish in oven for 1 1/2 hours.
  2. For chimichurri, combine parsley, thyme, garlic and shallot in food processor and pulse until minced. Transfer to a bowl, add vinegar, paprika and 5 tablespoons oil. Season with salt and pepper. Set aside. Heat remaining oil in skillet used for meat, add mushrooms and sauté until wilted. Season with salt. Set aside.
  3. When steaks are done, slice and place on a platter. Reheat mushrooms, remove from heat, toss with chimichurri and arrange alongside steak.

2 hours 15 minutes

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