Steak Balsamico With Mushrooms

We used flat-iron steaks for this recipe, but boneless chuck-eye steak, a distant cousin of the rib-eye, is an equally tender and inexpensive choice. Both cuts are best cooked medium to medium rare.

Prep Time: 10 minutes
Cook Time: 19 minutes
Yield: Makes 4 servings

Ingredients

• 4  (6-oz.) flat-iron steaks (about 1 1/4 inches thick)
• 1 1/4  teaspoons  salt, divided
• 3/4  teaspoon  freshly ground pepper, divided
• 2  tablespoons  olive oil
• 2  garlic cloves, minced
• 1  (8-oz.) package sliced fresh mushrooms
• 1/2  cup  balsamic vinegar

Preparation

1. Rub steaks with 1 tsp. salt and 1/2 tsp. pepper. Cook steaks in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness. Transfer steaks to a serving platter, and keep warm.

2. Add garlic to skillet; sauté 30 seconds, stirring constantly. Add mushrooms and remaining 1/4 tsp. salt and 1/4 tsp. pepper to skillet; sauté 3 minutes. Stir in vinegar; cook, stirring frequently, 3 to 5 minutes or until mushrooms are tender. Spoon mushroom mixture over steaks, and serve immediately.

Pork Balsamico With Mushrooms: Substitute 2 lb. pork tenderloin, cut in 1/2-inch-thick slices, for steaks. Proceed with recipe as directed.