PanSauteed Steaks With Creamy Leeks And Mushrooms
2 pounds New York strip steaks (aka top loin), about 1ВЅ-2 inches thick
Steak seasonings of choice (salt, pepper, cumin, etc.)
2 tablespoons oil or cooking fat of choice
1ВЅ cups beef stock
1 cup thinly sliced leeks (white and light green parts)
1 cup unsweetened coconut milk
1 ounce porcini mushrooms, chopped and soaked in ВЅ cup boiling hot water for 10 minutes
2 teaspoons balsamic vinegar
Salt and freshly ground black pepper, to taste
- Pat the steaks dry, and season with the steak seasonings of your choice.
- Preheat a large stainless-steel skillet or cast-iron frying pan over medium heat. Add the oil, and once it’s hot, add the steaks. The steaks should sizzle immediately when added to the pan.
- Sear the steaks for approximately 3 to 4 minutes on one side and then flip over and cook for another 2 to 3 minutes (longer if you prefer your steak more well-done). Remove the steaks from the pan to a large plate and let rest.
- Add the beef stock and leeks to the pan, and scrape up all the browned bits from the bottom. Reduce the heat to medium-low and simmer for 5 minutes.
- Stir in the coconut milk, mushrooms, the mushroom soaking water, balsamic vinegar, salt and pepper.
- Simmer over medium-low heat until the sauce has thickened somewhat, about 5 to 7 minutes.
- Serve the creamy leeks and mushrooms over or alongside the steaks.
VARIATIONS: If you don’t have New York strip steaks on hand, use whatever cuts of steak are accessible to you. Flat iron steaks, hanger steaks and rib eyes would all be just fine.
