1 Delmonico steak without the bone
1 cup of cremini mushroom
1 cup of balsamic vinegar
Slice the mushrooms very thin. Heat up olive oil in a large pan and sautee the mushrooms with salt and pepper for about 9-10min. When cool down, put them in the bowl of the food processor and pulse a few times.
Rub one tbsp of olive oil onto the steak. Spread the mushroom mixtures on both sides of the meat. Heat up 1 tbsp of olive oil in a large pan and seared the steak for 7 to 8 minutes on each side. Place in the oven on 350 covered for 20 minutes.
Heat up the balsamic vinegar and simmer until it’s reduced by half. Pour over the steak.
Oyster steak is a delicious cut of meat and very easy to prepare: only sear it for a couple of minutes. I served it many times with different side dishes but this time I decided to create a different kind of accompaniment.
- 1 oyster steak
- 1 tsp salt
- 1 tsp pepper
- 1 onion diced
- 2 tbsp of cornstarch and 2 tbsp of cold water
- 2 tbsp of dijon mustard
- Half a cup of hot water
- 1 tbsp of rosemary
- 1 tsp of garlic
- Olive oil
Heat up 2 tbsp of olive oil in a large pan. Rub salt and pepper on both sides of the steak. Sear the oyster steak for about 2-3 minutes on each sides. Set aside.
Heat up one tbsp of olive oil. Sauté the onions and add the garlic. In a small bowl, mix the cornstarch and the flour. Add the rosemary and the hot water. Lower the fire and add the mustard. Stir in the cornstarch mixture and cook until thickened.
Pour the sauce over the steak.