Steaks With Chimichurri Mushrooms

Steaks With Chimichurri Mushrooms

Ingredients

  • 2pounds boneless strip loin steaks, each 1 1/2 inches thick
  • ½cup extra virgin olive oil
  • Salt
  • freshly ground black pepper
  • ½cup flat-leaf parsley leaves
  • 1tablespoon fresh thyme leaves
  • 2cloves garlic, chopped
  • 1shallot, chopped
  • 1 ½tablespoons red wine vinegar
  • 1teaspoon hot Hungarian paprika
  • 1pound 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

Preparation

  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

Dining and Cooking