New York Strip Steak & Mushrooms
Make your own Steakhouse Dinner with this classic combination. New York strip steak is pan seared in the same pan the mushrooms are cooked in. If you like a tangy mushroom topping, substitute Sherry Vinegar for the Sherry Wine.
Cook the Mushrooms:
- Melt 1 tablespoon buttery spread and 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and cook 10-15 minutes, stirring as needed. Cook mushrooms until well browned. Add garlic and cook 1 minute.Pour in the sherry and cook for 2 minutes. Remove from heat. Transfer mushrooms to a large bowl and allow to cool to room temperature. Stir in the tarragon, ¼-salt, and ¼-pepper. Set aside.
Cook the Steak:
- Wipe out the skillet mushrooms were cooked in. Season the steak with ¼-teaspoon each salt and pepper.Heat ½-tablespoon oil in skillet over medium-high heat. Sear steak in hot pan for about 5-6 minutes per side for medium-rare, or 135°F. Remove steak from pan and let rest.
Finish the Dish:
- Heat same skillet over medium-high heat and add the mushrooms. Stir in chicken broth to deglaze pan with a wooden spoon. Once deglazed, stir in ½-tablespoon buttery spread until melted. Remove from heat.
Plate and Serve:
- Slice steak across grain in ½-inch thick slices.Divide steak slices and mushrooms evenly between 4 plates and serve immediately.3
Food Groups ***Meat = 3.5 servings, Vegetables = 2 servings, Fat = 1 serving
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