Dinner
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Author: Rosemary Bliss Status: published license cc-by-nc-sa tags: recipe, food, dinner, vegetables, food porn, steak,
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Share on TwitterGreen beans, sauteed with shitake mushrooms, shallots, garlic, cracked pepper, and kosher salt. Steak, my way, just a hint of pink.
RECIPE
Rub steak with cut garlic and then season with cracked pepper and kosher salt. You can use boneless ribeye, sirloin, or new york - I had a tri-tip that I cut into steaks. Heat a heavy saute pan (mine is well seasoned cast iron) over a medium high burner. Add about 1 T of olive or other oil to pan. Add steak(s) to pan and make sure you do not crowd them. Turn when browned (between 5 and 8 minutes usually) and brown other side until done to your taste. Remove steak from pan and keep warm.
I used a 1 lb bag of frozen whole tiny green beans, defrosted and drained on paper towels. In season I use fresh young tiny green beans and blanch or steam them quickly before sauteeing.
Add 1 minced shallot and several sliced shitake, cremini, or white mushrooms to the same pan you cooked the steak in and saute quickly. Add the green beans, 1 clove of crushed or minced garlic, cracked pepper, kosher salt, and saute another couple of minutes.
That's it. In less than 30 minutes you have a tasty, satisfying and simple meal.
