Portabella-Crusted Steak

I talked about running out of ideas for dinner in an earlier post, but then I find something that really gets me excited. Back before I blogged or even did as much cooking, I would bookmark lots of recipes that sounded interesting, but it is easy to forget about them or why I found them interesting in the first place. This particular recipe is only a couple years old, but I really wish I had not waited so long to do something with it. How can you not want to pair mushrooms and steak together? They bring out each other’s flavors so well and my husband loves both a ton!

You can go to Week of Menus to find the original, but I am including my adapted version below. I think you will find that it is a quick meal easily prepared on a weeknight. My husband was just remarking to a friend that it would be nice to come home from work and cook, but who does that? I just looked at him blankly until he realized that someone does in this family, and it’s me! We often eat after 8 or 9 pm because of work. Right now we share one car and during the school year I usually get off work at 7 pm which means picking him and getting home…about an hour or so excursion. Then, there might be a workout depending on the schedule. I have to figure out shortcuts and prep ahead whenever possible so that we don’t eat too late. Luckily he is used to eating late, and I have adjusted, so we are ok. It is a little weird sometimes to go back home and eat at 5 pm, though!

The only part of this recipe that will take a while is making rice (if you want to serve it with that). You could easily have bread, baked potatoes, or something else with it. Some stir-fried or steamed vegetables on the side (we steamed broccolini) go really well with the steak.

Directions for Portabella-Crusted Steak

Adapted from Week of Menus

  • 1-2 pounds steak cut into thin slices (as thin as you can)
  • About 1/2 ounce of dried portabellas (Whole Foods is perfect for this)
  • 1/2 teaspoon garlic powder
  • 1/2 cup panko bread crumbs
  • 1/4 teaspoon onion powder
  • 1 medium onion, sliced
  • 1/2 bulb roasted garlic (optional)
  • Oil

At the start, saute the sliced onion in a small pan with a bit of oil. Keep stirring so it does not burn. Meanwhile, grind the portabellas in a food processor until you get them powdery, but still with some larger flakes. In a bowl, mix together the ground portabellas with the garlic powder, bread crumbs, and onion powder. Coat the steak slices in the mixture and set aside any extra portabella mixture.

In a large pan, heat up enough oil to coat the bottom. When ready, place the steak down so that you can sear one side at a time.

When the onion and steak are almost done, add in as many of the roasted garlic cloves as you would like, mashing them a bit. For the onion, you can also stir in the extra portabella mixture to add a little more flavor to the onion.

Continue stirring the steak until it is as cooked as you would like it, then remove from the heat and serve with the onion.

Directions for Portabella-Crusted Steak without pictures

Adapted from Week of Menus

  • 1-2 pounds steak cut into thin slices (as thin as you can)
  • About 1/2 ounce of dried portabellas (Whole Foods is perfect for this)
  • 1/2 teaspoon garlic powder
  • 1/2 cup panko bread crumbs
  • 1/4 teaspoon onion powder
  • 1 medium onion, sliced
  • 1/2 bulb roasted garlic (optional)
  • Oil

At the start, saute the sliced onion in a small pan with a bit of oil. Keep stirring so it does not burn. Meanwhile, grind the portabellas in a food processor until you get them powdery, but still with some larger flakes. In a bowl, mix together the ground portabellas with the garlic powder, bread crumbs, and onion powder. Coat the steak slices in the mixture and set aside any extra portabella mixture. In a large pan, heat up enough oil to coat the bottom. When ready, place the steak down so that you can sear one side at a time.

When the onion and steak are almost done, add in as many of the roasted garlic cloves as you would like, mashing them a bit. For the onion, you can also stir in the extra portabella mixture to add a little more flavor to the onion. Continue stirring the steak until it is as cooked as you would like it, then remove from the heat and serve with the onion.

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