Shelly's Recipe

Steak and Mushrooms with Lemon-Tarragon Vinaigrette

Category: Beef Steaks

4 (6-oz.) beef top sirloin steaks (1 inch thick)
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh tarragon, divided
2 medium garlic cloves
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt, divided
1/2 teaspoon pepper, divided
6 oz. sliced assorted mushrooms (such as shiitake with stems removed, oyster, chanterelle, crimini and/or button)
1 tablespoon unsalted butter

1. Place steaks in resealable plastic bag. Blend oil, lemon juice, 1 tablespoon of the tarragon, garlic and mustard in blender until smooth. Pour half of the vinaigrette over steaks; cover and refrigerate 4 to 8 hours, turning occasionally. Reserve remaining vinaigrette.

2. Heat grill. Remove steaks from marinade; discard marinade. Sprinkle steaks with 1/4 teaspoon each of the salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare, turning once.

3. Meanwhile, cook mushrooms in butter in large nonstick skillet over medium heat 4 to 5 minutes or until tender, stirring occasionally. Sprinkle with remaining 1/4 teaspoon each salt and pepper. Add reserved vinaigrette; bring to a boil. Pour over steaks. Sprinkle with remaining 1 tablespoon tarragon.

4 servings