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2 180- to 250-g rib-eye steaks, at least 1-in. thick
2 tsp coarsely chopped black pepper
250 g portobello mushrooms, about 6 medium
1/4 red onion
1 jalapeno
2 green onions
1 tbsp olive oil
1 tbsp butter
2 large garlic cloves, minced
1/2 cup Marsala, Madeira, port or sherry
Preheat oven to 450F (230C). Rub both sides of steaks with pepper, firmly pressing into meat. Let steak stand at room temperature while preparing vegetables.
Slice mushrooms into 1/3-inch (0.8-cm) pieces. Slice red onion into thin strips. Cut jalapeño in half lengthwise, discard seeds and finely chop. Slice green onions diagonally into thin rounds and set aside.
Place a large heavy-bottomed frying pan over high heat. When very hot, add oil. Then add steaks and cook until browned, or seared, on both sides, about 2 minutes per side. Immediately remove pan from burner and place steaks on a small foil-lined tray or pan. Place in centre of 450F (230C) oven. Roast until meat gives just a little resistance when lightly pressed with your finger. This will take no longer than 8 to 10 minutes.
As soon as steaks are in oven, add butter to oil remaining in frying pan. Place pan over medium-high heat. When butter starts to foam, add mushrooms and stir-fry constantly for 2 minutes. Mushrooms will brown a little. Add garlic, red onion, jalapeño and salt. Stir-fry for 2 more minutes, then add Marsala. Boil, stirring often, until most of Marsala has evaporated, from 6 to 8 more minutes. To serve, place steaks on plates, then spoon sauce overtop and sprinkle with green onions.
Calories 578, Protein 46.1g, Carbohydrates 14.8g, Fat 32.3g, Fibre 3.2g, Sodium 448mg.
It takes mere minutes to brown a steak in a very hot frying pan. (For the best browning, don't use a non-stick pan.) Then finish off in the gentle all-encompassing heat of the oven. Meanwhile, sauté up the mushroom sauce.