This super tasty, budget-friendly steak is a perfect match for year-round local mushrooms
large frying pan
1 lb (500 g) 2-inch (5 cm) thick grilling steak such as culotte or hanger, or whole tri-tip roast
1/2 Tsp (2 mL) salt, divided
freshly ground pepper
2 Tbsp (30 mL) butter, divided
1 lb (500 g) mixed types of mushrooms, sliced
1 Tsp (5 mL) dried thyme leaves
2 cloves garlic, minced
1 Tsp (5 mL) Worcestershire sauce
1 Tbsp (15 mL) all-purpose flour
1 cup (250 mL) milk
1/4 cup (60 mL) chopped fresh parsley
Preheat oven to 425°F (220°C). Score top of steak then season with 1/4 Tsp (1 mL) each of salt and pepper.
Melt 1 Tbsp (15 mL) butter in an ovenproof skillet over medium-high heat. Add steak; sear for 2 minutes on each side.
Place in oven, then roast for 10 minutes. Take internal temperature; depending on cut used, you may need to roast up to 10 more minutes (medium rare is 140°F/60°C). Temperature will rise slightly when steak stands.
In a large frying pan, melt remaining 1 Tbsp (15 mL) butter over medium heat. Add mushrooms, thyme, garlic, remaining 1/4 Tsp (1 mL) salt and pepper to taste. Stir frequently for 8 minutes or until mushrooms have softened. Stir in Worchestershire.
Stir in flour; gradually stir in milk. Stirring, bring to a boil. Stir frequently until sauce-like in consistency, about 4 minutes. Stir in parsley.
Transfer steak to a cutting board; let stand for 5 minutes.
Thinly slice across the grain. Serve with mushroom sauce.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!