Steak with Mushrooms
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| Steak with Mushrooms |
Ingredients
- 1 tablespoon olive oil
- 3/4 pounds skirt steak, cut into 4 pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 ounces mushrooms, trimmed and quartered
- ¼ teaspoon cup balsamic vinegar
- 2 tablespoons chopped fresh flat-leaf parsley leaves
Directions
- Heat the oil in a large skillet over medium-high heat.
- Season the steak with salt and pepper and cook, 3 to 5 minutes per side for medium-rare, reserve the skillet drippings.
- Let steak rest for 5 minutes before slicing. I removed all the fat from the steak before serving.
- Add the mushrooms to the drippings in the skillet and cook, tossing occasionally, until browned and tender, 3 to 5 minutes.
- Add the balsamic vinegar, stirring occasionally, until slightly reduced and syrupy, 2 to 3 minutes more; season with salt and pepper.
- Top steak with the mushroom sauce and sprinkle with the parsley.
Feel the need to contribute a recipe. I have been working on adding to my repertoire of side dishes for my summertime grilling. I have been making chicken, steak, chops, and burgers on the grill and have welcomed a ready-made side dish. This is Eggplant Lasagna.
ReplyDeleteKeep in mind that they layers are THIN!!! This is the trick. Very little of anything at one time!
Peel a large eggplant and slice lengthwise as thinly as possible. Layer the slices on salted paper towels in a baking dish. So it is paper towel, salt, eggplant, salt, paper towel eggplant, etc! Place a smaller baking dish on top and weigh it down with canned and bottled goods. Wait 20-30 minutes.
Remove each slice of eggplant and wipe any salt/liquid off. Dip into a shallow dish of egg beaters (or beaten egg), then into a shallow dish of finely grated parmesan and/or Romano (the kind that looks like dust). Shake off all excess - this is important!. Set aside until all slices are coated. Heat olive oil in a skillet and begin to brown the eggplant in the pan. As they are done, place onto paper towels and blot.
Take a small amount of tomato sauce (I use Prego) and place a thin coating on a baking dish. Place a layer of fried eggplant. Put the THINNEST POSSIBLE slice of mozzarella from the deli on top. then a thin layer of tomato sauce. then the thinnest possible layer of ricotta cheese, thinned to spreading consistency (like warm peanut butter) with egg beaters. then continue the layers. If done correctly, the eggplant is the star, and the cheese is secondary.
This recipe is divine, and the thinner the layers, the better!
Momomig,
ReplyDeleteThanks for sharing you recipe! I too have been working on refining my recipes, changing up what I'm eating. Change is always good for us!
I was at a refresher this past week and there are 2 things Julie said that I want to share in relation to this recipe.
1. About cheese: If you're in the weight loss phase or learning maintenance, no cheese is allowed. Sprinkles of Parmesan are allowed, but only a small amount.
2. For recipes that include ricotta, Julie recommends adding a beaten egg into cottage cheese and says it tastes the same after baking.
Good to know. Is cottage cheese considered cheese too?
ReplyDeleteCottage cheese is treated like a veggie; we must have it with meat and it has to be less or equal to the meat portion.
ReplyDeleteMust let you know that I used the cottage cheese w egg instead of ricotta. Perfect. I beat the two together, to make the same consistency as ricotta. I used a whisk and I used a hand mixer. Hand mixer works best. Adding extra egg to the CC makes a very spreadable consistency that allows for extra thin layers. I tried the lasagna without the mozzarella, and it was just as good. If you are even concerned about the parm/romano you can simply fry the eggplant until lightly browned. You may want to leave a bit of the salt on the eggplant, as the cheeses tend to add some flavor. Also, you can use a tomato sauce with salt (because of dietary restrictions, I use the Heart Smart Prego sauce, but a more flavorful sauce would help without the cheese).
ReplyDeleteSo, I have now made the recipe at least 4 ways - with cheeses, without cheeses, with only the parm to "bread" the eggplant, and with only the Fauxcotta - CC+egg. Suffice to say that there is really no wrong way to make this. For some reason, the eggplant takes on the consistency of noodles, and so long as you keep the liquid down, and the layers very thin, it seems to be foolproof. I also made a version where I added a layer of grilled hamburger patties. It was gone in 2 days!
Thanks for the update Momogig! I was at a refresher recently and Julie suggested using cottage cheese with egg instead of ricotta in recipes.
DeleteI posted this recipe, so it will be easier for people to find. Next time you make this, send me a photo (alohatac@gmail.com) and I'll add this to the recipe.
http://friendofjulie.blogspot.com/2016/08/steak-with-mushrooms.html