Serves 4. Prep time 10 Cook time 115 minutes
- 4 6 oz. boneless flat-iron steaks
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 2 tablespoon unsalted butter
- 1 lb. baby Bella mushrooms, thickly sliced
- 1 large yellow onion, sliced ¼” thick
- 1½ teaspoons dried thyme, crushed
- teaspoon smoked sweet paprika
- 1/2 cup dry sherry
- 2 tablespoons snipped fresh parsley
Using a meat mallet (or the bottom of a heavy saucepan), pound the steaks one at a time between two sheets of waxed paper or plastic wrap until about 1/2-inch thick. Season both sides of each steak with salt and pepper. Place the flour in a shallow dish and dredge the steaks with the flour, shaking off the excess.
Heat the olive oil in a braiser over medium-high heat until it shimmers. Cook the meat, turning as needed until nicely browned on both sides, but not cooked through, about 8 minutes total. Remove the steaks from the pan.
Reduce the heat to medium. Add 1 tablespoon of the butter to the braiser, and when it is melted, add the mushrooms. Season with salt and pepper. Cook, stirring as needed until the liquid that they’ve released has mostly evaporated and they’ve started to lightly brown, about 10 minutes. Transfer the mushrooms to a bowl.
Return the braiser to the heat and add the remaining 1 tablespoon butter; when the butter has melted, add the onions, thyme, and paprika; lightly season with salt and pepper. Cook, stirring, until the onions are tender but not brown, about 8 minutes. Add the sherry; bring to a boil while stirring to loosen the browned bits clinging to the bottom of the pan.
Reduce the heat to simmering; return the mushrooms and their juices into the pan and stir to combine. Tuck the steaks and any juices into the mushroom-onion mixture, covering the steaks with some of the mushrooms and onions. Cover the pan and allow to simmer. After a few minutes, make sure that the liquid is at a gentle simmer and adjust the heat as needed. Simmer for 1 to 1 ¼ hours or until the steaks are fork-tender.
Transfer the steaks to a serving platter but leave the mushrooms and onions in the pan. Increase the heat to a boil and allow the liquid to reduce to a sauce-like consistency. Season to taste, then spoon the sauce over the steaks. Sprinkle with fresh parsley.
|970 Cal||42 g||23 g||110 g||2.5 g||3.8 g||200 mg||230 mg|