New York Steak with Clamshell Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. Long, slender clamshell mushrooms have a great creamy texture, but if you can't find them, use small cremini or chanterelles. Ingredients:
1 pound new york strip steak, fat trimmed, sliced diagonally 1/4 in. thick |
1 teaspoon kosher salt, divided |
1 teaspoon pepper, divided |
2 tablespoons vegetable oil |
2 tablespoons butter |
8 ounces clamshell mushrooms*, ends trimmed |
1 tablespoon minced garlic |
3 tablespoons minced shallots |
1/4 cup reduced-sodium chicken broth |
chinese hot mustard |
1/2 cup watercress leaves |
Directions:
1. Pat steak dry; sprinkle with 1/2 tsp. each salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook steak, turning once, until browned but still pink in center, about 3 minutes total. Arrange steak on plates.
2. Add butter, mushrooms, garlic, and shallots to pan and cook until starting to brown, about 2 minutes. Add broth and remaining 1/2 tsp. each salt and pepper. Simmer until most of liquid evaporates, about 3 minutes.
3. Spoon mushrooms over steak. Dollop each piece of steak with about 1/8 tsp. mustard and sprinkle plates with watercress.
4. *Find clamshell mushrooms in well-stocked grocery stores.
5. Note: Nutritional analysis is per serving.
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