Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until lightly browned. Add thyme, 1/8 teaspoon salt, crushed red pepper, and mushrooms; sauté 6 minutes or until lightly browned. Add garlic; sauté 2 minutes. Stir in wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Stir in parsley; cover and set aside.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/2 teaspoon salt and black pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with mushroom mixture.
Wine note: To contrast the leanness of grass-fed beef, serve it with a full-bodied, soft red. Many varietals would work, but cabernet sauvignon's structure and depth have a special affinity with beef. Try the Geyser Peak Cabernet Sauvignon 2005 from the Alexander Valley of California. It's a steal at $ —Karen MacNeil
We thought this recipe was pretty good. The sauce has a great flavor. Used sherry & portabella mushrooms instead. Very easy to put together & tasted great. We had fresh asparagus & pineapple with ours.
This was GREAT with grilled steaks. I could not find oyster or cremini mushrooms so I used 2 pkgs of shiitake, 1 pkgs of white (16-ounces total), 4 garlic cloves, and regular red wine since I didnât have Maderia wine, everything else as recipe calls for. Everyone loved them. I will make recipe again!