Bring on the steakhouse vibes with beautifully marbled steak, tumbled with frilly maitake mushrooms, and an indulgent pat of herb butter.
What You Get
Top sirloin steak (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 30 minutes
Total Time: 30 minutes
Slice the onion. Separate the mushrooms into bite-size pieces. Remove the steak from the packaging, pat dry with paper towels, and season it on both sides with salt and pepper. Set the steak and herb butter on the counter, and let them come to room temperature.
In a cast-iron skillet or frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the steak and sear until browned on the first side, 3 to 5 minutes. Flip and continue to cook until done to your liking, 3 minutes longer for medium, depending on thickness. Transfer the steak to a cutting board, tent with foil to keep warm, and let rest.
Return the pan to the heat, and warm 1 tablespoon olive oil. Add the mushrooms, season with salt, and sauté until browned, 8 to 10 minutes. Transfer to a plate and set aside. Return the pan to the heat, and warm 1 tablespoon olive oil. Add the onion, season with salt, and sauté until browned, 8 to 10 minutes.
Thinly slice the steak, and transfer it to plates, with the mushrooms and onion on the side. Top with a pat of the herb butter, season with salt and pepper, and serve warm.
Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.