Garlic & Rosemary Steak

Garlic and Rosemary Steak with Baby Bella Mushrooms

¾ cup plus 7 tblspns divided olive oil

1/3 cup rosemary sprigs

1 ½ lb hanger or flank steaks cut into 4 6 oz steaks

6 large garlic cloves

1 package baby Bella mushrooms sliced

Course sea salt

Directions:

1. Make your Rosemary infused Olive Oil the night before…heat ¾ cup olive oil in pan with the rosemary sprigs until thermometer reads 140 degrees, about 2 min. Then take off the heat and allow to steep at room temp for at least 2 hours and then place in the fridge over night. Strain oil and discard rosemary sprigs. Set rosemary oil aside.

2. Rub each steak down with regular olive oil and sea salt and pepper. Heat olive oil over high heat in skillet and then sear steaks on all sides and transfer to a cutting board and allow meat to rest for up to 10 minutes.

3. Meanwhile heat more olive oil in skillet and add garlic cloves. Cook until garlic is browned but not burnt. About 3 to 4 min. Discard garlic and save garlic infused oil and set aside. Using some of your garlic infused oil sauté your baby Bella mushrooms, when cooked set aside.

4. After sitting for 10 minutes cut steaks against the grain into 1/3 inch slices. Place garlic oil back into pan and then place steaks inside and begin to cook. Turning meat once and cook until desired cookness, 1 to 2 minutes medium rare. Add 1 tblspn rosemary oil and toss. Transfer steak and oil onto platter when cooked. Sprinkle with sea salt and add extra drizzle of rosemary oil onto steak if desired. Can decorate with sprigs of rosemary and or roasted garlic pieces and of course sautéed baby Bella mushrooms. Serve.

Recipe Courtesy of Bon Appétit Magazine September 2012, and Luce Restaurant Portland Oregon.