Seared Shell Steak with Mushroom Side
Mario Batali's Kobe Shell Steak with Black Olive Vinaigrette and Matsutake Mushrooms
- For the Shell Steak:
- 2 Kobe Shell Steaks (14-16 ounces each)
- Salt and Pepper
- Olive Oil
For the Black Olive Vinaigrette:
- 1/2 cup pitted Black Olives
- 3 tablespoons Red Wine Vinegar
- 2 teaspoons Dijon Mustard
- 1 finely minced Garlic Clove
- 1 cup Extra Virgin Olive Oil
- 2 tablespoons chopped fresh Flat-Leaf Parsley
For the Matsutake Mushrooms:
- 2 cups Matsutake Mushrooms
- 3 tablespoons Butter
- 1 thinly sliced Garlic Clove
- 1 thinly sliced Shallot
- Salt and Pepper to taste
- 1 tablespoon chopped Flat Leaf Parsley
- For the Shell Steak: Place a large cast iron skillet over medium high-heat. Pat the steaks dry with a paper towel. Season the steak generously on both sides with salt and pepper. Drizzle with olive oil and coat evenly. Lay the steaks carefully in the hot oil and sear on each side for 3-5 minutes, or until deep golden brown. Cook to medium rare or medium (125-135 degrees F). Take the steaks out of the pan and let rest for 10 to 15 minutes.
- For the Black Olive Vinaigrette: While the steak is resting, combine all the ingredients for the olive vinaigrette. Adjust the seasoning with salt and pepper.
- For the Matsutake Mushrooms: Brush the matsutake mushrooms with a brush, or wipe with a paper towel to remove dirt. In another pan over medium-high heat, add the butter. Once it is foamy, add in the mushrooms. Toss to coat in the butter and then let the mushrooms sit for a minute or two so they can begin to develop color. Add 1 clove of sliced garlic. The mushrooms should be done in 2-3 minutes. In the last minute, add the shallots. Toss to coat and season with salt. Add the herbs off the heat.
- Cut the steak across the grain, dress with the vinaigrette, and serve with a side of mushrooms.