New York Steak with Clamshell Mushrooms

Photo: Annabelle Breakey; Styling: Karen Shinto

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.

Yield: Serves 6
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 57%
  • Protein: 16g
  • Fat: 12g
  • Saturated fat: 4.3g
  • Carbohydrate: 3.3g
  • Fiber: 0.3g
  • Sodium: 331mg
  • Cholesterol: 44mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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