Ingredients4 cups sliced shiitake mushroom caps
4 (4-ounce) beef steaks, 1 inch thick
1 1/2 teaspoons butter
3 garlic cloves, minced
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh parsely
3 teaspoons balsamic vinegar
1 teaspoon low-sodium soy sauce
1 tablespoon chive
1. Season the steaks with 1/8 teaspoon pepper and 1/4 teaspoon salt and set aside. Heat a large skillet over medium-high heat and pout some vegetable oil (or olive oil). Add steaks to pan, sauté 3 minutes on each side for medium done(saute less or more at taste), and let it rest.
2. Heat the pan over medium high heat and,add butter and cook until foam subsides. Add garlic to pan, sauté 25 seconds while stirring. Add mushrooms, 1/2 teaspoon chopped parsely, emaining 1/8 teaspoon pepper and remaining 1/4 teaspoon salt. Saute for 4 minutes. Stir frequently. Add vinegar, abit of water and soy sauce and cook 1 1/2 minutes. Spoon mushrooms over steaks. Sprinkle with chive.