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Summer Grilling

Tim Hollingsworth- Reverse Seared Steaks with Beech Mushroom Chimichurri

Porterhouse steaks topped with herbed mushrooms and chimichurri sauce.

Ingredients:

  • 1 (32-ounce) Beef Porterhouse Steak
  • salt and pepper to taste

Chimichurri: 

  • 3 cloves garlic, minced 
  • 3 tablespoons chopped scallions (white part only) 
  • 1/2 cup parsley leaves, chopped 
  • 1/2 cup cilantro leaves, chopped 
  • 1 tablespoon dried oregano 
  • 1-1/2 teaspoons chili flakes
  • 1/4 teaspoon ground cumin 
  • 1 cup olive oil 
  • 1/4 cup red wine vinegar
  • salt and black pepper to taste

Mushrooms:

  • 2 to 3 tablespoons olive oil 
  • 1-1/2 cups beech mushroom caps 
  • 2 to 3 tablespoons butter 
  • Several sprigs of thyme 

Cooking:

  1. Season steak generously with salt and pepper on both sides.             
  2. Heat smoker, or oven, to 225°F and smoke steak until it reaches an internal temperature of 105°F.
  3. Meanwhile, in a mixing bowl combine all chimichurri ingredients; set aside.
  4. Heat a cast iron skillet over medium-high heat; add 2 tablespoons of olive oil. Add mushrooms and cook 2 to 3 minutes, stirring for even cooking. Add mushrooms to reserved chimichurri.           
  5. Return pan to the heat, adding additional tablespoon of olive oil. Add steak, cook 3 to 4 minutes on both sides or until browned on each side. Add butter and thyme; cook basting steak, until it reaches medium rare (145°F) doneness, turning occasionally.      
  6. Remove steak from pan; rest 8 minutes before slicing.
  7. Once sliced, spoon chimichurri over and around the steak. Enjoy!

Nutrition:

Nutrition information per entire recipe: 607 Calories; 68.2 g Total Fat (19.0 g Saturated Fat; 0.2 g Trans Fat; 4.9 g Polyunsaturated Fat; 39.0 g Monounsaturated Fat); 114 mg Cholesterol; 106 mg Sodium; 3 g Total Carbohydrate; 1.0 g Dietary Fiber; 0.8 g Total Sugars; 0.0 g Added Sugars; 37 g Protein; 39.7 mg Calcium; 5.4 mg Iron; 622 mg Potassium; 0.1 mcg Vitamin D; 0.5 mg Riboflavin; 13.9 mg Niacin; 0.6 mg Vitamin B6; 3.2 mcg Vitamin B12; 321 mg Phosphorus; 7.0 mg Zinc; 31.6 mcg Selenium; 142.3 mg Choline

Value and Versatility
Chef tim hollingsworth