Sicilian Ribeye Steak with Balsamic Sauteed Mushrooms

Be sure to try this easy to make Sicilian Ribeye Steak with Balsamic Sauteed Mushrooms!

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Sicilian Ribeye Steak with Balsamic Sauteed Mushrooms
 
Be sure to try this easy to make Sicilian Ribeye Steak with Balsamic Sauteed Mushrooms!
Ingredients
For the Herb Crumbs:
  • 2 cups of plain bread crumbs
  • 1 tablespoon of dry oregano
  • 1 tablespoon of dry thyme
  • 1 tablespoon of dry parsley
  • 2 teaspoons dry onion powder
  • 2 teaspoons granulated garlic
  • 2 tablespoons of Kosher salt
  • 2 teaspoons of fresh cracked black pepper
  • ½ cup fresh grated Parmesan cheese
For the Steak:
  • 12 ounce ribeye steak
  • 3 tablespoons of olive oil
  • 2 large portobello mushrooms, gills and stem removed and sliced thin
  • ¼ cup balsamic vinegar
  • Kosher salt and fresh cracked black pepper
  • 1 tablespoon finely chopped fresh parsley
Instructions
  1. To make the herb crumbs: In a medium sized bowl, mix together all dry ingredients under the “Herb Crumbs” section.
  2. Rub the ribeye down with 1 tablespoon of olive oil on all sided and generously coat the steak with 1 cup of herb crumbs. Reserve the rest of the bread crumbs for personal use.
  3. In a large skillet on high heat with 1 tablespoon of olive oil, caramelize the breaded steak on both sides and finish it in the oven on 350° for 8 to 10 minutes.
  4. While the steak is in the oven place a large skillet on high heat with 1 tablespoon of olive oil and caramelize the portobello mushrooms very well.
  5. Once the mushrooms are brown, deglaze with balsamic vinegar and finish with salt, pepper, parsley and butter.
  6. To plate simply pour the mushrooms over the breaded steak.

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