Skillet Steaks with Sauteed Wild Mushrooms Steaks
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- 1 to 1-1/4 lbs. beef top sirloin cap steaks, cut 1 inch thick
- 2 tsp. olive oil
- 3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
- 2 cloves garlic, minced, divided
- 2 tsp. chopped fresh thyme
- Kosher salt and pepper
Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.
Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.
Tips from Our Cook
Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.