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Smothered Steak with Mushrooms 8-19 Recipe

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This recipe for Smothered Steak with Mushrooms 8-19 is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Steak Rub:
½ tsp kosher salt
½ tsp black pepper
1 tsp cumin
½ tsp paprika
⅛ tsp cayenne pepper

Steak & Mushrooms:
2 lbs boneless ribeye steak, almost room temperature
2 tbsp olive oil
2 cloves garlic, minced
1 lb button mushrooms, sliced (5 cups)
16 oz baby spinach (10-12 cups)
⅓ cup low sodium chicken or vegetable broth
½ tsp kosher salt
½ tsp black pepper
Directions:
Directions:
1. In a small bowl, combine steak rub ingredients. Thoroughly season steaks on all sides with rub.
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes before adding mushrooms. Stir to combine. Add in spinach and season with salt and black pepper.
3. Pour in broth and cook until liquid is mostly absorbed, about 3-4 minutes. Transfer mushrooms and spinach to a bowl and cover until ready to serve.
4. Using the same skillet for the steaks, increase the temperature to medium-high heat. Arrange steaks in skillet to sear one side (about 4 minutes) before flipping.
5. Cover skillet, reduce heat to medium-low, and cook steaks 5 minutes for medium rare (145ºF recommended internal temperature).

(paleo)

 

 

 

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