By Florence Fabricant
- Total Time
- 2 hours 15 minutes
- Rating
- 5(98)
- Notes
- Read community notes
Featured in: Pairings: Steaks With Chimichurri Mushrooms
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Ingredients
Yield:4 servings
- 2pounds boneless strip loin steaks, each 1½ inches thick
- ½cup extra virgin olive oil
- Salt
- freshly ground black pepper
- ½cup flat-leaf parsley leaves
- 1tablespoon fresh thyme leaves
- 2cloves garlic, chopped
- 1shallot, chopped
- 1½tablespoons red wine vinegar
- 1teaspoon hot Hungarian paprika
- 1pound shiitake mushrooms, stems removed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
837 calories; 67 grams fat; 19 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 47 grams protein; 928 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 150 degrees. On stovetop, heat cast-iron skillet to very hot. Brush steaks with ½ tablespoon oil. Season with salt and pepper. Sear steaks in skillet very briefly, less than a minute a side, just enough to brown. Place meat in a baking dish in oven for 1½ hours.
Step
2
For chimichurri, combine parsley, thyme, garlic and shallot in food processor and pulse until minced. Transfer to a bowl, add vinegar, paprika and 5 tablespoons oil. Season with salt and pepper. Set aside. Heat remaining oil in skillet used for meat, add mushrooms and sauté until wilted. Season with salt. Set aside.
Step
3
When steaks are done, slice and place on a platter. Reheat mushrooms, remove from heat, toss with chimichurri and arrange alongside steak.
Ratings
98
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Cooking Notes
anna
Fantastic recipe! It helps to reduce oil used to cook mushrooms to 1/4-1/3 cup total in order to avoid greasiness, and to salt steaks liberally with Kosher salt several hours prior to cooking. (Kosher salt is much less "salty" than table salt). Allow steak to come to room temp prior to cooking, and blot dry prior to encourage browning. Instructions were otherwise spot on.
k
Seemed like way too much paprika, don’t use a Smokey version
David
Our oven won’t let us do 150F because of safety features, so instead of reverse sear we did sous vide quick sear. Otherwise great.
Tammy S
I liked so much about this recipe.. The chimichurri is excellent. Having only white balsamic on hand, I substituted traditional paprika for hot and used a great olive oil. It was loved by most severe food critic. The steak preparation is genius for a crowd. Worked well with large portion beef tenderloins. The mushrooms are always a great pairing and even more delicious with the chimichurri sauce. Will definitely make this again for family dinner as well as my next large family gathering.
Jon
I get sweet or hot Hungarian paprika. As a rule Hungarian paprika is not smoky. However Spanish paprika, pimentón, is available as sweet (dulce), hot (picante) or bitter, is wonderfully smoky when you need it. I would stick with Hungarian for this dish as per the recipe.
anna
Fantastic recipe! It helps to reduce oil used to cook mushrooms to 1/4-1/3 cup total in order to avoid greasiness, and to salt steaks liberally with Kosher salt several hours prior to cooking. (Kosher salt is much less "salty" than table salt). Allow steak to come to room temp prior to cooking, and blot dry prior to encourage browning. Instructions were otherwise spot on.
k
Seemed like way too much paprika, don’t use a Smokey version
Jonathan
I used this method for filets per the comment I read. The steak was amazing but the Chimichurri's Paprika dominated the entire dish. Definitely don't go with SMOKY paprika. Yuck!
Es
This method works well for fillets. Put cast iron pan directly into oven after making mushrooms to keep warm.
Chef Carlos
This mushroom chimichurri is a terrific accompaniment to steaks. I grilled ribeye steaks, didn't use the slow cook method but the mushrooms were incredible, this one is a keeper. A bit spicy, since I used Spanish pimenton, which is smokier than the Hungarian paprika.
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