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New York Steak with Clamshell Mushrooms

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield Serves 6
Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. Long, slender clamshell mushrooms have a great creamy texture, but if you can't find them, use small cremini or chanterelles.


  • 1 pound New York strip steak, fat trimmed, sliced diagonally 1/4 in. thick
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 8 ounces clamshell mushrooms*, ends trimmed
  • 1 tablespoon minced garlic
  • 3 tablespoons minced shallots
  • 1/4 cup reduced-sodium chicken broth
  • Chinese hot mustard
  • 1/2 cup watercress leaves

Nutrition Information

  • calories 190
  • caloriesfromfat 57 %
  • protein 16 g
  • fat 12 g
  • satfat 4.3 g
  • carbohydrate 3.3 g
  • fiber 0.3 g
  • sodium 331 mg
  • cholesterol 44 mg

How to Make It

  1. Pat steak dry; sprinkle with 1/2 tsp. each salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook steak, turning once, until browned but still pink in center, about 3 minutes total. Arrange steak on plates.

  2. Add butter, mushrooms, garlic, and shallots to pan and cook until starting to brown, about 2 minutes. Add broth and remaining 1/2 tsp. each salt and pepper. Simmer until most of liquid evaporates, about 3 minutes.

  3. Spoon mushrooms over steak. Dollop each piece of steak with about 1/8 tsp. mustard and sprinkle plates with watercress.

  4. *Find clamshell mushrooms in well-stocked grocery stores.

  5. Note: Nutritional analysis is per serving.

Kru, Sacramento, California