Entree: Spain – Bistec a la plancha con champiñones y chalotas (Griddle-seared steak with sautéed mushrooms and shallots)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 14 min

Additional 25 min

Total 30 min

Ingredients

- 2 beef sirloin steaks, approx. 8 oz (225 g) each
- 1 tbsp (15 ml) ordinary cooking oil
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (14 g) unsalted butter
- 1 1/2 tsp (8 g) salt
- 1 tsp (2 g) black pepper, coarsely ground
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 shallots, thinly sliced, approx. 2 oz (55 g) total
- 1 tbsp (15 ml) dry sherry or dry white wine
- 1 tbsp (15 ml) chopped fresh parsley

Instructions

1. Remove steaks from the refrigerator 20–30 minutes before cooking and pat both sides dry with paper towels. Season both sides evenly with the salt and then the black pepper.
2. Heat a heavy skillet or cast-iron griddle over high heat until very hot and just beginning to smoke. Add the ordinary cooking oil and swirl to coat the pan.
3. Place the steaks in the hot pan and sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the second side for 3–4 minutes for medium-rare (adjust 1–2 minutes per side for rarer or more well done depending on thickness). Transfer steaks to a plate and tent loosely with foil to rest for 5–10 minutes.
4. Wipe the pan lightly if it has excessive burned bits, then reduce heat to medium-high and add the extra-virgin olive oil and butter. When the butter has melted and is foaming, add the sliced shallots and sauté 1–2 minutes until softened.
5. Add the sliced mushrooms and cook, stirring occasionally, until they are well browned and most of their liquid has evaporated, about 4–6 minutes. Pour in the dry sherry or white wine, scrape up any browned bits from the pan, and cook until the liquid has mostly evaporated, about 1 minute. Season to taste with a pinch of salt and a little black pepper.
6. Slice the rested steaks across the grain, arrange on plates, and spoon the sautéed mushrooms and shallots over the steaks. Sprinkle with chopped parsley and serve immediately.