Name: Strip Steak with Portabella Mushrooms
Ingredients: 4 large portabella mushrooms; 3 tablespoons olive oil, divided; 2 tablespoons balsamic vinegar; 2 tablespoons Worcestershire sauce; 3 cloves garlic, minced; 1/2 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1 (10-12 ounce) New York strip steak; Salt + pepper to taste; Optional: Baby arugula and fresh chopped parsley

Yield 4 servings 1x

Author Mushroom Council

Have your steak and eat it too…with portabella mushrooms! Meaty portabellas mimic meat and add umami to your plate – meaning you can still enjoy premium ingredients (like a nice steak!) without going over budget.

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Ingredients

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4 large portabella mushrooms
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 (10-12 ounce) New York strip steak
Salt + pepper to taste
Optional: Baby arugula and fresh chopped parsley

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Instructions

Remove the stems from the mushrooms and clean the caps with a damp paper towel.
In a bowl, combine together 2 tablespoons of olive oil, balsamic vinegar, Worcestershire sauce, garlic, cumin, smoked paprika, salt, and pepper.
Add the mushrooms to the bowl and gently brush with the marinade. Set aside.
In a large skillet, sear the mushrooms at medium-high heat for 3 minutes on each side until the mushrooms are tender.
Season the steak with salt and pepper. In a large skillet, add the remaining tablespoon of oil. Sear the steak 3-4 minutes per side until browned or until the internal temperature is 120ºF. Let stand for 5-10 minutes.
Cut the steak and mushrooms diagonally into thin slices. Serve and enjoy!

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