Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Prep Time
10 Mins
Cook Time
19 Mins
Makes 4 servings

We used flat-iron steaks for this recipe, but boneless chuck-eye steak, a distant cousin of the rib-eye, is an equally tender and inexpensive choice. Both cuts are best cooked medium to medium rare.

How to Make It

Step 1

Rub steaks with 1 tsp. salt and 1/2 tsp. pepper. Cook steaks in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness. Transfer steaks to a serving platter, and keep warm.

Step 2

Add garlic to skillet; sauté 30 seconds, stirring constantly. Add mushrooms and remaining 1/4 tsp. salt and 1/4 tsp. pepper to skillet; sauté 3 minutes. Stir in vinegar; cook, stirring frequently, 3 to 5 minutes or until mushrooms are tender. Spoon mushroom mixture over steaks, and serve immediately.

Step 3

Pork Balsamico With Mushrooms: Substitute 2 lb. pork tenderloin, cut in 1/2-inch-thick slices, for steaks. Proceed with recipe as directed.

Ratings & Reviews

tngirl's Review

April 14, 2011

heidiannmills76's Review

January 11, 2011
WAY too 'vinegary'

Lisaland's Review

April 19, 2010
Great weeknight recipe. I had no idea this cut of steak could be so good. I would say it could be improved by grilling the steak and pouring the mushrooms and sauce over the top. I'm trying it with chicken next.