Strip Steak with Portabella Mushrooms
Have your steak and eat it too…with portabella mushrooms! Meaty portabellas mimic meat and add umami to your plate – meaning you can still enjoy premium ingredients (like a nice steak!) without going over budget.
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- 4 large portabella mushrooms
- 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 (10-12 ounce) New York strip steak
- Salt + pepper to taste
- Optional: Baby arugula and fresh chopped parsley
- Remove the stems from the mushrooms and clean the caps with a damp paper towel.
- In a bowl, combine together 2 tablespoons of olive oil, balsamic vinegar, Worcestershire sauce, garlic, cumin, smoked paprika, salt, and pepper.
- Add the mushrooms to the bowl and gently brush with the marinade. Set aside.
- In a large skillet, sear the mushrooms at medium-high heat for 3 minutes on each side until the mushrooms are tender.
- Season the steak with salt and pepper. In a large skillet, add the remaining tablespoon of oil. Sear the steak 3-4 minutes per side until browned or until the internal temperature is 120ºF. Let stand for 5-10 minutes.
- Cut the steak and mushrooms diagonally into thin slices. Serve and enjoy!
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