Pan Seared Steak with Broccolini and Mushrooms Recipe by: GlutenFree
Ingredients: serve 4
1 ½ pounds rib eye steak or New York strip steak(about 1 ¼ - 1 1/2 inches thick)
1 ½ teaspoons kosher salt, divided
1 tablespoon canola oil, more as needed
4 springs fresh thyme
1 tablespoon unsalted butter or coconut oil, optional
½ pound mushrooms, thinly sliced
½ pound (1 bunch) brocolini, cut into 2 inch lengths
¼ cup gluten free chicken broth
¼ teaspoon freshly ground black pepper
Pat steak dry with paper towels and season meat with 1 teaspoon salt.
Heat 1 tablespoon oil in a 12 inch cast iron skillet over moderately high heat. Get the pan very hot; the oil should come close to smoking. Put steak in the pan and cook, turnign occasionally, until a brown crust forms, 8 to 10 minutes. Using tongs, stand the steak on its side to cook the edges.
Add thyme and butter to the pan and continue cooking and turning the steak on its side to cook the edges.
Add thyme and butter to the pan and continue cooking and turning the steak, basting occasionally with butter, until cooked to your liking, about 4 minutes for medium rare (internal temperature will be about 125F to 130F). Remove steak to a cutting board to rest while prepare the vegetables.
Lower heat to medium and return pan to the stove. If pan seems dry, add a tablespoon of oil. (there may be enough oil or butter remaining from cooking the steak. ) add mushrooms and cook until browned, about 5 minutes, stirring occasionally.
Stir in brocolini, remaining ½ teaspoon salt and chicken broth. Simmer vigorously. Stirring occasionally, until liquid evaporates and brocolini is just tender, about 5 minutes stir in black pepper.
Cut steak into slices and serve with vegetables. End.
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