Cook Time: 15-20 minutes
Equipment Needs: Heavy large pan
From your pantry: Canola or Vegetable oil, Salt & Pepper
In your kit:
- 2 (11 oz) Strip Steaks
- 12 halved par cooked fingerling potatoes
- 10 pieces maitake mushroom (lightly seared)
- 2 roasted cipollini onions
- 2 cloves garlic
- 1 tbsp minced shallot
- 2 sprigs thyme
- ½ cup chicken stock
- 2 tbsp butter
- ¼ cup chimichurri sauce
- 1 lemon
- ½ tsp finishing salt
How to Cook:
Step 1: Season steaks with salt and pepper on each side. Heat a large sautee pan or cast iron skillet over medium heat.
Step 2: Add 1 Tbsp cooking oil until shimmering then add steaks and sear on each side 2-3 minutes, until nice and brown.
Step 3: Next add mushrooms, cipollini onions and potatoes to the pan. Sautee for 2 minutes. Then add 3 Tbsp stock and 1 Tbsp butter. Simmer on medium heat until sauce forms and vegetables are glazed and steak is cooked through to your liking (5-7 minutes). Remove pan from heat.
Step 4: Squeeze the two lemon halves into the chimichurri sauce and stir.
Step 5: Place steaks and vegetables on a plate. Top with chimichurri and sprinkling of finishing salt
Enjoy!
About the Protein:
The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender.
These steaks are sourced from Fossil Farms a mission driven company guided by principles. That is committed to consistently having the best quality products.
Suggested Wine Pairing: Starlite Zinfandel 15' - This big meal needs a substantial wine. The Starlite zinfandel is the answer. This wine from the Alexander Valley packs a punch of ribe blackberries and plum for a long silky peppery finish that's great with every steak!