Steaks with Sun-Dried Tomatoes and Mushrooms

Contributed By: kmchaney
Adapted from The 5 in 10 Cookbook, p.91

Delicious and simple steak dish.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Beef
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)

Meal Type: Entree

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Ingredients

2 NY strip steaks (about 8 oz each)
2 Shallots (minced)
8 oz. Mushrooms (thinly sliced)
1/4 cup Sun-dried tomatoes packed in oil (cut in thick strips)
2 tbl Oil reserved from tomatoes or other oil
1/4 cup Beef broth

Preparation

1. Carefully slice the steaks in half horizontally, so you have 2 thinner halves of the same steak - 4 pieces total; pound them slightly to flatten evenly.

2. Heat the oil in large frying pan over high heat.

3. Add the steaks; cook until browned and cooked through to your desired doneness, about 3 minutes on each side for medium rare. Remove to plate and keep warm.

4. Still over high heat, add shallots, mushrooms, and sun-dried tomatoes; cook, stirring frequently, until mushrooms begin to soften, about 3 minutes.

5. Stir in the broth; boil for 1 minute, then serve over the steaks.

Cook's Notes

Getting steaks thin enough is the key to this quick dish, if you mess up the cutting part, just keep cutting, and make it steak "tips" and mushrooms instead. Still tastes great. In fact, original recipe butterflies the steaks which means you don't cut them all the way, only to the long edge, then you flatten the steak out in one giant, thin piece, but it gives me such a headache, that I have given up that part.