0 Ratings
- 4 Servings +
4 PEI striploin steaks (6 oz. each)
salt
freshly ground black pepper
2 cup cremini mushrooms
2 cup shiitake mushrooms, stems removed
0.25 cup unsalted butter, melted
0.25 cup finely diced shallots
1 jalapeno, seeded and finely chopped
2 garlic cloves, minced
0.25 cup red wine vinegar
0.5 tsp salt
0.25 cup finely chopped cilantro
0.25 cup finely chopped parsley
2 tbsp finely chopped chives
0.5 cup olive oil
0.25 cup salted butter
2 sprigs rosemary
Pat steaks dry with paper towel. Season with salt and pepper and let come to room temperature while you prepare the other ingredients.
Preheat oven to 450°F. Line a 9 x 13 baking dish with parchment paper. Add mushrooms, melted butter, season with salt and pepper. Roast for 15 minutes or until golden brown. Set aside.
To make chimichurri, add shallots, jalapeno, garlic, vinegar, ¼ tsp salt, cilantro, parsley, chives, and olive oil to a medium bowl and mix well. Let marinate in the fridge for at least 30 minutes. This can be made a few hours in advance and kept refrigerated. Preheat grill to high. Brush grill lightly with oil. Cook steaks 3 – 5 minutes per side, test with a digital thermometer to reach desired doneness. Transfer steaks to a cutting board, top with salted butter and rosemary sprigs, cover with foil, let rest for 10 minutes.
When ready to serve, slice steaks and place on a serving platter. Top with chimichurri sauce and scatter mushrooms around steaks.
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