Garlic Butter Steak & Mushrooms #recipe
Garlic Butter Steak & Mushrooms
Ingredients
1 1/2 lbs steak (I used flap meat/skirt steak), sliced thin against the grain
4 tablespoons butter
8-10 oz mushrooms, sliced
1 onion, sliced
5 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 cup beef broth
Soy sauce
Directions
Season steak with salt and pepper.
Heat oil in a pan over medium high heat and add half of the steak. Cook about 1 1/2 minutes per side (about 3 minutes total). Right before the steak has finished cooking, and a dash of soy sauce. Repeat with the second batch, remove and set aside.
Melt 1 tablespoon of butter and add a little more oil to the pan and sauté mushrooms, onions and garlic. Season with salt, pepper and a dash of soy sauce and cook for 5 minutes over medium high heat.
Stir in beef broth and Worcestershire sauce and cook for 30 seconds.
Return beef back to the pan along with the rest of the butter. Once butter has melted remove from heat.
IMPRESS THEM ALL with this Garlic Butter Steak' & Gravy | Oyster Mushrooms! The Wicked Kitchen
Get ready for some incredible comfort food eats! On this episode of The Wicked Kitchen, Chef Derek Sarno shows you how to make a totally WICKED vegan STEAK & GRAVY feast! Derek guides you through a step-by-step process of his famous cast iron pressing technique to create a mouth-watering, MEATY, flavorful garlic butter mushroom steak with an amazingly easy peppercorn gravy.
Also included is our super healthy Oil-Free Mashed Potatoes using homemade cauliflower garlic cream and a side of tasty asparagus tips!
I've got a fever...and the only prescription is MORE COWBELL! ????
(and maybe more mushrooms!)
Full recipe below!
SUBSCRIBE ▶︎
If you're looking for some more plant-powered recipes, check out our massive recipe archive here. Use the search thingy and see what you come up with ▶︎
FOLLOW WICKED HEALTHY:
Wicked Instagram ▶︎
Chad's Instagram ▶︎
Derek’s Instagram ▶︎
WH Facebook ▶︎
In the U.K. get your groceries from Tesco ▶︎
The Wicked Healthy Cookbook ▶︎
**********************************************************
Garlic Butter Mushroom Steak & Gravy
INGREDIENTS
Oyster Mushrooms, straw stem trimmed
½ head of cauliflower, chopped
5 garlic cloves, peeled
4 cloves garlic, sliced
1 bay leaf
Yukon gold potatoes, cut into chunks, skin scored lightly
Sweet potato, peeled and chopped into chunks
oil
Salt
Granulated garlic
Ground black pepper
Smoked paprika
Onion powder
Oat milk
Asparagus
White button mushrooms, sliced
Vegan butter
2 cloves of garlic, quick chopped
Cooking sherry
White flour
Fresh thyme
3 pinches fresh ground peppercorns
INSTRUCTIONS
Bring cauliflower, whole garlic, salt and bay leaf to a boil in a pot of water.
In a separate pot, bring potato chunks, sweet potato chunks, sliced garlic and salt to a boil.
Carefully trim away the straw stem from the mushrooms, so you have whole clusters. Get a cast iron pan wicked hot (to the point it sizzles when you splash water on it). Add a little oil to the pan and swirl to coat surface, add clusters to the pan (on the outer edges, as it’s the hottest part of the pan), stem side down. Sear for a few minutes before pressing.
When they start to sizzle, press mushrooms using a second pan on top, allow the pan to rest on top at first. After a few minutes, apply pressure using hand and dishtowel to the second pan.
Turn off the heat under the cauliflower.
Lift second pan and wipe the bottom, flip mushrooms (which will be nicely browned on the bottom) and repeat the pressing step, letting the pan add weight initially, then applying pressure.
Remove second pan, wipe the liquid from the bottom and press again, applying pressure. The mushrooms will release water, allow this to evaporate.
Remove second pan, wiping off as before and lift up mushrooms gently, so they don’t stick. Add a little oil in each corner and swirl pan to coat. Season with granulated garlic, black pepper, salt, smoked paprika and onion powder. Turn again. Repeat the pressing step and wipe off second pan.
Season again with granulated garlic, black pepper, smoked paprika, salt and black pepper. You’ll notice the water and most of the oil has evaporated. Turn again several times until crispy and brown on both sides. Turn off heat and place steaks on a baking paper lined baking sheet.
Blend cauliflower and garlic (remove bay leaf) in a blender, with a little of the water from the pot and a splash of oat milk. Add a little salt and pepper and blend until super smooth. Pour sauce into a pan/bowl.
When potatoes are soft, strain and rough mash in the pot. Add creamy cauliflower and garlic sauce to the mash, with salt and pepper. Mash until smooth. Set aside and cover.
Heat up the cast-iron pan again (no need to wash). Add asparagus and a table spoon of vegan butter, stir to coat and cook for a minute with salt ant pepper, until asparagus turns a vibrant green colour. When done, place next to mushroom steaks on baking sheet.
Add mushroom steaks back to the hot buttered pan. Quick chop 2 cloves of garlic and add to pan with more butter. Move steaks to the side of the pan and add button mushrooms to the pan. After a minute remove the steaks back to the tray and add a shot of sherry to the button mushrooms, stir and cook for a minute, sprinkling a light dusting of flour on top, whisk gently. Add fresh thyme and keep whisking, while adding oatly and fresh ground peppercorns to create a roux. As soon as sauce starts to thicken up, lower heat while it bubbles.
Plate up! Place mash in the centre of the plate, with mushroom steak off centre, with a side of asparagus. Pour over butter peppercorn sauce and garnish with fresh thyme.
#wickedkitchen #wickedhealthy
Steak and Mushrooms
What is your favorite cut of steak? One of my all time favorite cuts of beef is a New York Strip Steak. It is delicious, tender and has great flavor. Although not as much marbling as the Ribeye I still think it’s pretty juicy if you cook it right, paired with some devious mushrooms and this is a great combination!
I want to say a huge thank you to Good Ranchers for the amazing steak! Good Ranchers offers high quality American Meat delivered right to your doorstep. Use code (NIKOAPUE) for 30 dollars off your order!
Ingredients:
3/4 - 1 pound New York Strip Steak
1/3 Stick Butter
4 Cloves of Garlic
2 Sprigs of Rosemary
10 Sprigs of Italian Parsley
10 Sprigs of Mint
1/4 cup Olive Oil
2 Slices Dehydrated Truffle (Optional)
8 oz Baby Bella Mushroom
1/2 tsp. Dried Thyme
1 tsp. Garlic Powder
1 tsp. Onion Powder
(To Taste) Salt
(To Taste) Black Pepper
1. Season your Steak with Salt, Pepper, Garlic and Onion Powder on all sides. Let the steak sit for at least 1 hour in your fridge on a wire rack or season immediately before adding into a pan. The wire rack method is recommended.
2. In a hot pan with Avocado Oil sear the fat cap of the steak to render the fat.
3. After the Fat is golden brown sear both sides of the steak to get a nice crust.
4. After you have gotten a good sear on both sides and drop the heat to medium low and add your butter, Rosemary, 3 cloves of crushed garlic.
5. Once the butter melts and begins to bubble/foam, spoon the butter with the aromatics over the steak for about 30 second on each side or under cooked to your desired temperature.
6. Thinly Slice your Mushrooms and add a tiny knob of butter into a pan on medium low heat.
7. Add your mushrooms to the pan after the butter is melted and season with salt, pepper, and dried thyme, then mix.
8. After 4 minutes or until the Mushrooms are soft take them off the heat.
9. Finely Chop your parsley and Mint leaves (separate the steams from the leaves, you only want the leaves).
10. In a bowl add 1 clove of minced garlic and your herbs, then add your olive oil in, optimally add the dehydrated Truffles.
11. Plate and Enjoy!
Notes:
I recommend preparing the chimichurri a hour ahead of time so the herbs flavor gets infused into the olive oil. I would recommend using a cast iron or stainless steel to cook your steak in. Cook your steak to your desired temperature. I would recommend using a meat thermometer know the precise temperature of the steak.
(Cook to your desired temperature) Steak Temperatures:
Rare: 120 degrees Fahrenheit
Medium Rare: 130 degrees Fahrenheit
Medium: 140 degrees Fahrenheit
Medium Well: 150 degrees Fahrenheit
Well Done: 160 + degrees Fahrenheit
My link tree contains most of my links including the knife I used and my other platforms (Disclaimer some links under the affiliate/Ambassador section are affiliate links, I will receive a small commission for any click/purchase this helps support my channel and me as a creator):
Subscribe:
Follow me on Instagram:
Follow me on TikTok:
For potential partnerships, product review, or any inquiries please email me at
nikoapue.cooking@gmail.com
#shorts #steak #newyorkstrip #chimichurri #mushroom #butter #delicious #cookingvideo #shortvid #chef #recipe #yummy