Steak Delight: A Sizzling Platter with Crispy Fried Mushrooms, Asparagus and Homemade Pesto
Indulge in a culinary journey with our sensational grilled steak platter accompanied by crispy fried mushrooms, asparagus and homemade pesto. This recipe is a celebration of bold flavors and satisfying textures that will elevate any mealtime experience.
Steak Platter with Crispy Fried Mushrooms, Asparagus and Homemade Pesto
Imagine tender, perfectly grilled steak, seasoned to perfection and served alongside a generous portion of golden, crunchy fried mushrooms and asparagus. This dish strikes the perfect balance between hearty comfort and gourmet sophistication. Serve with Homemade Pesto and your favorite barbeque sauce.
Ingredients
- 600 g Boneless beef steik (such as ribeye, sirloin, or fillet) 1.32 lbs
- 500 g Brown champignons 1.10 lbs
- 250 g Asparagus spears, trimmed 0.5 lbs
- 4 cloves Garlic
- 2 tbsp Butter
- 3 tbsp Soy sauce
- 2 big handfuls Basil
- 45 g Grated Parmesan cheese (3/4 cup)
- 5 tbsp Olive oil
- 45 g Pine nuts (1/4 cup)
- 3 sprig Rosemary
Instructions
- Prepare the Basil Pesto: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts or walnuts, and minced garlic. Pulse until finely chopped. With the food processor running, gradually add the olive oil in a steady stream until the mixture is smooth and well combined. Season with salt and pepper to taste. Set aside.
- Cook the Steak: Season the steak generously with salt and pepper on both sides. Heat a grill pan or skillet over medium-high heat. Add 1 tbsp of butter. Place the steak on the hot pan add garlic cloves and rosemary and cook to your desired doneness (about 3-4 minutes per side for medium-rare, depending on thickness). Once cooked, remove the steak from the pan and let it rest for a few minutes before slicing.
- Prepare the Crispy Fried Mushrooms: In a separate skillet, heat 1 tbsp of butter over medium-high heat. Add the sliced mushrooms to the skillet and season with 3 tbsp of soy sauce. Cook the mushrooms until golden brown and crispy, stirring occasionally, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- Cook the Asparagus: In the same skillet used for mushrooms (or a clean skillet), add a bit more olive oil or butter if needed. Add the trimmed asparagus spears to the skillet. Cook the asparagus until tender-crisp, about 5-7 minutes, depending on thickness. Season with salt and pepper.
- Arrange the sliced steak on a serving platter. Spoon the crispy fried mushrooms and cooked asparagus around the steak.