Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

Recipe by Southern Living February 2009

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Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe Summary

prep:
10 mins
cook:
19 mins
total:
29 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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