Monday, July 6, 2015

Lemon Minute Steaks with Sauteed Mushrooms

Minute steaks with sauteed mushrooms and lemon wedges
We have looked before at one way for a home cook to elevate the thin-cut minute steak by breading it schnitzel style. Minute steaks are the most affordable cuts of steak and are usually widely available. But while doing the steaks schnitzel style is delicious, it is also more work than one might wish to expend after a long day at work.

But minute steaks, while inexpensive, are quite drab simply fried up

Today we will look at a different way of cooking them that is very tasty and is really fast and easy.

First, take the steaks and salt and pepper them to taste. I like to use a good coating of both. Let them sit out at room temperature (covered of course) for 30 minutes.

Dredge in flour & season with salt, pepper and mustard powder
Put some flour on a plate or in a bowl, add a few dashes of mustard powder, and dredge the minute steaks in the flour until they are nicely coated.

Heart up some extra virgin olive oil (EVOO) in a large frying pan until quite hot and, when ready, fry the steaks 15-30 seconds a side depending on the thickness.

Despite being called minute steaks, when making them this style do not cook them for a full minute a side! That will make them essentially taste like leather.

When done, let them sit for a minute or so and then serve with lemon wedges and cover in lemon juice to taste. Again, I like a lot of lemon!

As a side I like to have these with mushrooms sauteed in EVOO for about five minutes. I usually season these with about a tablespoon of soy sauce and some french fry seasoning, though you can simply salt-and-pepper them.

This dish is quick and tasty -- and not painful for the pocketbook!

Enjoy with a red wine, salad and, as an added treat, some nice cheese.

See Also: Schnitzel Style Minute Steak

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