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Steaks and Spicy Mushroom Sauce
Recipes
Steaks and Spicy Mushroom Sauce
4 servings
35 minutes total

Ingredients

  • 8 oz sliced fresh baby portabella mushrooms
  • ½ cup diced fresh yellow onions
  • ¼ bunch fresh Italian parsley
  • 4 slices thick-cut bacon
  • 2 (1-inch-thick) boneless steaks (such as New York strip, sirloin, or ribeye; about 1 ½ lb total)
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil
  • ½ teaspoon crushed red pepper
  • ½ cup unsalted chicken stock (or broth)
  • 1 ½ cups tomato-basil pasta sauce
  • ¼ cup shredded Parmesan cheese (optional)

Steps

    1. Place mushrooms and onions in food processor bowl; pulse until finely chopped. Chop parsley (¼ cup). Cut bacon into ½-inch pieces (wash hands).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with salt (wash hands). Place oil in pan, then add steaks; cook 3 minutes without flipping.
    3. Flip steaks and add bacon to pan; cook and stir 5–6 minutes until bacon is lightly crisp and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    4. Add mushroom mixture and red pepper to same pan; cook and stir 4 minutes. Add broth and pasta sauce to pan, reduce heat to low, and simmer 4–5 minutes, stirring occasionally, until liquid is reduced by about half. Stir in parsley. Slice steaks; top with sauce and cheese, if using. Serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 420, Total Fat 28g, Sat Fat 9g, Trans Fat 0.5g, Chol 95mg, Sodium 780mg, Total Carb 11g, Fiber 3g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 33g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 20%