Today we are going to kick off the first recipe of the year with one of my favourites -- a sauteed garlic pepper steak with Provencal mushrooms and onions.
This dish is best made with boneless steaks like Rib Eyes or New York strip loins.
First, for each steak you want to mince two cloves of garlic and blend with two tablespoons or so of extra virgin olive oil (EVOO). Put half of this mixture on each side and press in gently with a spoon. (You can also use pre-minced garlic in oil, in which case you want to use about a teaspoon a side.) Then coat the steaks liberally with freshly ground black pepper and to taste with salt. Let the steaks sit, at room temperature, for around 45 minutes.
When you are almost ready to cook your steak chop up some mushrooms and season liberally with Herbs-de-Provence and salt and pepper to taste. Saute the mushrooms in EVOO in a large saucepan for around 5-7 minutes over medium-high heat or until done to your liking. You want to make enough mushrooms to cover each steak fully so plan accordingly. Set the mushrooms aside, covered, to keep them warm.
Then do the exact same thing with some chopped onion, again making enough to cover the steak thoroughly. Again, set aside, covered to keep warm.
Meanwhile, heat up a cast iron pan, ridged if you have one, and cook your seasoned steaks exactly as described in the previous post "Smashed Potatoes and Crosshatched Rib Eyes".
While I hope you cook your steaks rare, rare-medium or medium-rare, when they are done to your liking and you have let them rest, place each steak on a plate and cover with the mushrooms and onions.
This delicious dish, full of flavour, is great with a baguette, an Italian or Caesar salad, red wine and whatever else you like steak with!
See also: Pesto pepper steak with sour cream & pickled peperoncini
See also: Lemon Minute Steaks with Sauteed Mushrooms