Tender, marinated steaks are pan-seared and served with a savory sauce of sliced mushrooms. This delicious steak dish was created by my husband over 20 years ago and has been a family favorite ever since.

Another delicious recipe from our Family-Favorite Recipes Collection.

Steak with Mushrooms

The Steaks:

4 (8-ounce) steaks, 1-inch thick (New York strip, tri-tip, top sirloin, etc.)

Non-stick cooking spray

 

The Marinade:

 

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

Juice of 1/2 large fresh lemon (2 tablespoons)

2 garlic cloves, finely minced

1/4 cup vegetable oil

1/2 teaspoon Tabasco Brand hot sauce

1/4 teaspoon freshly ground pepper

1/8 teaspoon dried basil leaves, crushed

 

The Mushrooms:

Juice of 1/2 fresh lemon (2 tablespoons)

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

Dash of Tabasco brand hot sauce (optional)

1/4 cup butter

4 to 6 green onions, chopped

2 garlic cloves, finely minced

8 ounces fresh mushrooms, sliced

Kosher or sea salt and freshly ground black pepper to taste

Hot cooked wild or long grain rice for accompaniment (optional)

1. For Marinade: In large zipper-style plastic bag (or nonreactive dish such as glass) combine ingredients for the marinade, mixing well. Place steaks in marinade and allow to marinate for 2 hours at room temperature or several hours in the refrigerator, turning steaks over occasionally.
2. For Steaks: Remove steaks and discard marinade.
3. Spray a large, heavy frying pan with cooking spray and preheat over medium-high heat. Add steaks (see note below) and cook approximately 10 minutes, about 5 minutes per side for medium doneness, or until desired doneness. Set aside and keep warm.
4. For Mushrooms: In a small bowl whisk together the lemon juice, Worcestershire sauce, soy sauce and Tabasco sauce (if using). Set aside.
5. Using the same frying pan, melt the butter in the drippings over medium heat. Add the onions and garlic and sauté for 2 minutes or until softened, stirring occasionally. Add the mushrooms and cook for 3 to 4 minutes or until softened, stirring occasionally. Stir in reserved lemon/Worcestershire mixture and simmer, uncovered for about 5 minutes, stirring occasionally. Season to taste with salt and pepper as needed.
6. Serve mushrooms spooned atop steaks with a side of hot cooked wild or long grain rice, if desired.

Makes 4 servings.

Note: If frying pan is not large enough to prevent over-crowding the steaks, then pan-grill the steaks two at a time for best results.

Instructions for Outside Grilling:

• Build a high-heat fire. Set grill rack in place, cover grill with lid and let rack heat up, about 5 minutes.
• Remove steaks from marinade; discard marinade.
• Grill steaks uncovered, until well browned on one side, 2 to 3 minutes. If steaks start to flame, pull them to cooler part of grill or extinguish flames with a spray bottle filled with water.
• Once steaks are well browned on both sides, slide each one to cooler part of grill. Continue grilling over medium fire to desired doneness, 5 to 6 minutes more for rare (120°F | 50°C), 6 to 7 minutes for medium rare (125°F | 50°C), 7 to 8 minutes for medium rare (130°F | 55°C) or 8 to 9 minutes for medium (135°F to 140°F | 55°C to 60°C).
• Let steaks rest 5 minutes and then serve immediately with Mushrooms spooned atop the steaks.

Nutritional Information Per Serving (1/4 of recipe): 368.5 calories; 65% calories from fat; 27.0g total fat; 96.5mg cholesterol; 885.1mg sodium; 688.6mg potassium; 7.4g carbohydrates; 1.5g fiber; 2.1g sugar; 5.8g net carbs; 25.0g protein.

Copyright 1999 Hope Pryor, please see Terms of Use. Photograph property of CooksRecipes.com.