Steak with Parsley Sauce and Sauteed Mushrooms

• 2 strip, shell, or sirloin steaks (about 3/4 pound each and 1 inch thick)
• 2 teaspoons olive oil
• Coarse salt and fresh ground pepper
• Parsley Sauce (recipe below)
• Sauteed Mushrooms (recipe below)
• 1 garlic clove, chopped
• 1 cup loosely packed fresh parsley leaves
• 1/4 cup olive oil
• Coarse salt and fresh ground pepper
• (makes 1/2 cup)
• 6 ounces shiitake mushrooms
• 8 ounces cremini mushrooms (also called baby portobellos)
• 2 teaspoons olive oil
• 1 shallot, minced
• Coarse salt and fresh ground pepper
• (serves 4)

1. Coat the steaks with the olive oil; season with salt and pepper.
2. Heat a large nonstick skillet over medium-high.
3. Add the steaks; cook until browned, 5 to 6 minutes per side for medium-rare.
4. Transfer the steaks to a cutting board; let rest 10 minutes before slicing thin.
5. Serve with the parsley sauce and sauteed mushrooms.
6. In a blender, puree the garlic, parsley, olive oil, and 3 tablespoons water until smooth.
7. Season with salt and pepper.
8. This recipe makes a generous amount of sauce.
9. Any leftover sauce can be stored in the refrigerator, covered in an airtight container, for up to 3 days.
10. Cut off the shiitake mushroom stems and discard; thinly slice the caps.
11. Trim the tough ends of the cremini mushrooms, then quarter each mushroom.
12. Heat the olive oil in a large nonstick skillet over medium-high heat.
13. Add the shallot; cook until lightly browned, 1 to 2 minutes.
14. Add the cremini; cook, stirring occasionally, until softened, about 5 minutes.
15. Reduce the heat to medium.
16. Add the shiitakes; cook until tender, 5 to 7 minutes.
17. Season with salt and pepper.

shell, olive oil, salt, parsley sauce, mushrooms, garlic, parsley, olive oil, salt, shiitake mushrooms, cremini mushrooms, olive oil, shallot, salt

Taken from www.epicurious.com/recipes/food/views/steak-with-parsley-sauce-and-sauteed-mushrooms-383177 (may not work)