Recipe by Sloog
from San Francisco Chronicle food section: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/22/FDO11A1E1S.DTL#recipe4
Top Review by Diann is Cooking
It was great. I had a somewhat smaller rib eye steak and adjusted accordingly for time. I also used oyster mushrooms and a few slices of a white onion instead of shiitake and shallot (I''m stuck at home by this Weather thing, so buying ingredients isn't quite gonna happen!) What I got inspiration from was the skillet portion of this meal. Verrrry good, very hearty, and I'm about ready (maybe not) to tackle more of the weather residues outdoors.
- 2 teaspoons vegetable oil
- 1⁄4 cup thinly sliced shallot
- 8 -10 medium shiitake mushrooms, with stems removed sliced thin
- 2 teaspoons olive oil
- 1 boneless rib-eye steak (about 8 ounces, and 1-inch thick)
- 3 tablespoons low sodium soy sauce
Directions See How It's Made
- Heat the vegetable oil in a skillet over medium-high heat. Add the shallots and mushrooms, and saute until soft. Remove and set aside.
- In the same skillet, heat the olive oil over medium-high heat. Add the steak and sear on each side for about 2 minutes, or enough to leave the insides pink and juicy. Remove steak from heat, but leave the juices in the pan.
- Lower the heat to medium. Return the mushrooms and shallots back to the skillet; add the soy sauce and stir until the vegetables are well coated.
- Slice the steaks into bite-size pieces and pour the mushroom mixture over the meat. Serve immediately, with steamed rice.