skillet steaks with sautéed wild mushrooms

Cut Used: Coulotte Steak

skillet-steaks-with-saut-ed-exotic-mushrooms2.jpeg

skillet steaks with sautéed wild mushrooms

Ingredients:

  • 1 to 1-1/4 pounds beef Coulotte Steaks, cut 1 inch thick

  • 2 teaspoons olive oil

  • 3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)

  • 2 cloves garlic, minced, divided

  • 2 teaspoons chopped fresh thyme

  • Kosher salt and pepper

Instructions:

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.

  1. Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.

  2. Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.

All recipes and images are from the Beef Checkoff and Beef. It’s What’s for Dinner.®
© CATTLEMEN'S BEEF BOARD AND NATIONAL CATTLEMEN'S BEEF ASSOCIATION