Tim Hollingsworth- Reverse Seared Steaks with Beech Mushroom Chimichurri

Ingredients

• 1 32-ounce Beef Porterhouse steak   
• Salt and pepper, to taste
• 2 to 3 tablespoons olive oil
  
• 1-1/2 cups snipped beech mushroom caps
• 2 to 3 tablespoons butter
• Sprigs of fresh thyme

Chimichurri:

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

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 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