Steak with Spicy Mushroom Sauce
Steak with Spicy Mushroom Sauce is a great and easy recipe for midweek dinners. The mushroom sauce takes the steak to the next level.
Servings: 6
Ingredients
- 8 oz presliced baby portabellas
- ½ cup onions diced
- 2 cloves garlic
- ¼ cup fresh Italian parsley finely chopped
- 4 slices thick-cut bacon cut in 1/2-inch pieces
- 2 boneless (1-inch thick) steaks NY strip or ribeye (1 1/2 lb) *
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic
- 1 teaspoon thyme
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon crushed red pepper
- ½ cup chicken stock
- 1 cup tomato basil pasta sauce
- ½ cup shredded Parmesan cheese (optional)
Instructions
- Finely chop mushrooms, onions, and garlic using a food processor. Chop parsley.
- Heat in a large skillet on medium-high for a couple of minutes. Season steaks with salt, black pepper, garlic, and thyme. Cook steaks in skillet for 3 minutes without turning.
- Turn steaks, add bacon and cook steaks for about 5-6 minutes. Stir the bacon and remove when fully cooked. Cook steaks until they are:- 125F (for medium rare)- 130 F (for medium)- 170 F (for well done)Transfer steaks to a cutting board and let stand for 5-10 minutes before slicing.
- Add mushroom mixture to skillet, and season with red pepper flakes, salt, and black pepper. Cook for about 4 minutes. Add stock and pasta sauce to the mushroom mixture. Reduce heat to low and cook for 4-5 minutes, stirring occasionally. Stir in parsley.
- Slice steaks, top with sauce, cooked bacon, chopped fresh parsley and Parmesan cheese. Serve warm.
Notes
*Thinner steaks will require less cook time.
Inspired by Publix Aprons recipe.
Nutrition
Calories: 430kcal | Carbohydrates: 7.9g | Protein: 25.5g | Fat: 33.4g | Saturated Fat: 12.9g | Trans Fat: 1g | Cholesterol: 90.9mg | Sodium: 592.8mg | Fiber: 1.7g | Sugar: 4.5g | Vitamin A: 200IU | Vitamin C: 8.3mg | Calcium: 30mg | Iron: 2.9mg
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