Broiled Strip Steak With Mushrooms And Chive Sour Cream Recipe

• 1/4 cup sour cream (60g)
• 1 tablespoon (15ml) fresh juice from 1 lemon
• 2 tablespoons finely minced chives
• 1 pound (450g) mixed mushrooms, such as cremini, shiitake, or oyster, sliced 1/4 inch thick
• 1 tablespoon (15ml) extra-virgin olive oil
• Kosher or sea salt and freshly ground black pepper
• One 12-ounce New York strip steak, about 1 1/2 to 2 inches thick (see note)
• 2 cups (4 ounces; 115g) shredded green or red (or a mixture) cabbage

1. Preheat broiler and set oven rack in highest position (closest to broiler element). In a small bowl, mix together the sour cream, lemon juice and chives. Set aside.
2. In a 12-inch cast iron skillet, toss mushrooms with olive oil until evenly coated. Season with salt. Broil, stirring occasionally, until they've released some of their juices and are beginning to dry, about 7 minutes.
3. Dry steak very well with paper towels. Season all over with salt. Push mushrooms to the sides of the pan and set steak in the clearing. Broil, without turning, until top side is browned and steak registers 125u0b0F (52u0b0C) for medium-rare or 135u0b0F (57u0b0C) for medium, about 8 minutes (time will vary depending on your broiler heat and the size of your steak).
4. Remove steak from the skillet, season with black pepper, and let rest for a few minutes.
5. Toss cabbage with mushrooms; it should just slightly wilt from the heat but still retain some crunch. Season with salt, if necessary.
6. Transfer mushrooms and cabbage to a platter. Slice steak and set on top. Serve with a dollop of the chive sour cream.

sour cream, chives, mixed mushrooms, extravirgin olive oil, kosher, red

Taken from www.seriouseats.com/recipes/2018/09/broiled-strip-steak-with-mushrooms-and-chive-sour-cream.html (may not work)