Photo: Randy Mayor; Styling: Rose Nguyen
4 servings (serving size: 1 steak and 1/2 cup mushroom mixture)

At taste testing, we found that grass-fed beef's mineral-like flavor is enhanced by grilling.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Ratings & Reviews

Marinequeenger's Review

February 14, 2012

ColoradoGal's Review

April 09, 2009
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.

lyndas55's Review

March 23, 2009
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 didn’t have Maderia wine, everything else as recipe calls for. Everyone loved them. I will make recipe again!

AmandaT's Review

March 03, 2009
Quick easy and delicious! Is great with and without the mushrooms!