Monday, September 23, 2013

Pepper Crusted Steak with Mushrooms and Onions

I really wanted a major "wow factor" type entree for our last Dinner at 8pm. We'd had a super busy and stressful couple of weeks leading up to it so I needed something amazing yet quick and easy. This pepper crusted steak recipe is all of those. The flavor is "out of this world" good, super tender and juicy, and, best of all, simple and easy!

  • 1 tablespoon Montreal Steak seasoning
  • 1-2 teaspoons fresh ground black pepper
  • 2 (8-10 oz each) steaks, I used beef tenderloin steaks but any sirloin would work just as well
Sauteed Mushroom & Onion
  • 2 tablespoons olive oil
  • 8 oz. crimini, button, or baby bella mushrooms, sliced
  • 1 medium Vidalia or sweet onion, sliced into wedges
  • salt and pepper to taste
  1. Coat each steak with half the Montreal Steak seasoning and half the pepper (use more or less as needed). I use tenderloin steaks which were thick but didn't have much surface area. If you use a New York strip or something else that has a larger surface area you may need more seasoning. Let sit for 10-20 minutes. 
  2. Start sauteing your mushrooms and onions with olive oil in a cast iron skillet or dutch oven. Once you've got your that started, place your steaks on the grill and cook for 8-10 minutes on each side for medium-medium rare or longer if you like yours medium well-well done.
  3. When your mushrooms and onions are almost finished add your salt and pepper. Saute a couple of minutes longer and remove from heat. Move your mushrooms and onions to the outside of your pan to make room for your steak. Take the steaks off the grill and place them in the center of your pan. Cover till ready to serve. 
  4. Enjoy with sauteed kale, steamed broccoli, wild rice, or potatoes.
Our entire "Dinner at 8pm" meal (minus the dessert) for September.

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