© Antonis Achilleos
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4

Chef Zak Pelaccio is known for bold Malaysian-inspired recipes at his Fatty Crab restaurants in New York City. They will be included in his yet-untitled book, due out in 2012. He seasons even non-Asian dishes with Asian fish sauce in place of salt, because it adds an extra dimension of flavor—thus inspiring the steak and sautéed-mushroom recipe here.    More Amazing Steaks  

How to Make It

Step 1    

In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil. Add the shallots and mixed mushrooms and cook over high heat, stirring occasionally, until the mushrooms are browned and their liquid is evaporated, about 8 minutes. Add the fish sauce and cayenne and cook for 1 minute. Stir in the tarragon and chives, cover and keep warm.

Step 2    

Preheat a grill pan. Brush the steaks with olive oil and season with salt and black pepper. Grill over moderately high heat for 3 to 4 minutes per side for medium-rare meat. Transfer the steaks to plates. Top with the mushrooms and serve.

Make Ahead

The cooked mushrooms can be refrigerated overnight. Reheat gently.

Suggested Pairing

Cabernet Sauvignon from Sonoma County often has a dried plum or black-currant note, perfect with these earthy, deeply flavored steaks.

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