Best 3 My Best Steak Side Dish With Vidalias Shallots Portabellas Recipes
Savor the delectable symphony of flavors in this extraordinary dish that intertwines the hearty essence of steak with an orchestra of enticing side dishes. Embark on a culinary journey where juicy, succulent cuts of steak harmonize with the sweetness of caramelized Vidalia onions, the earthy undertones of sautéed shallots, and the meaty texture of roasted portabella mushrooms.
Allow your taste buds to tango with the tango with the tangy zip of chimichurri sauce, a vibrant blend of fresh herbs, zesty citrus, and a touch of heat. Indulge in the velvety embrace of creamy horseradish sauce, its piquant kick providing a delightful contrast to the richness of the steak. Complement your meal with a medley of roasted vegetables, their vibrant colors and textures adding a touch of vibrancy to the plate. Prepare to be captivated by a culinary masterpiece that elevates the humble steak to new heights of culinary artistry.
MY BEST STEAK SIDE DISH WITH VIDALIAS, SHALLOTS, PORTABELLAS
Mirj helped name this as I am not very creative in naming recipes. I had a version of this at an airport restaurant in Atlanta many years ago. I played with it and made it my own! Enjoy!
Provided by kimbearly
Categories Vegetable
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in large skillet.
- Add mushrooms, Vidalias, shallots,garlic and carrots.
- Sauté till soft and beginning to caramelize.
- Salt and pepper to taste.
- Add balsamic vinegar and allow to evaporate to a syrup.
- Taste and season with salt, pepper, and additional balsamic vinegar to personal taste.
Nutrition Facts : Calories 920.7, Fat 52.3, SaturatedFat 30.3, Cholesterol 122, Sodium 222.7, Carbohydrate 98.4, Fiber 26.5, Sugar 53, Protein 40
MOOSEWOOD ITALIAN STUFFED PORTABELLAS
These are good for an everyday supper since they're so easily prepared, yet look no further of you want something elegant enough to present at a dinner party. This dish is nice served on a bed of pasta topped with Tomato Sauce.
Provided by TishT
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Lightly oil a baking dish.
- Carefully brush or wipe off any soil from the mushrooms.
- Twist off the stems and discard.
- Rinse the mushroom caps and pat dry with a towel.
- In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
- Add the garlic and peppers and sauté for 5 minutes more.
- Remove from the heat and set aside.
- In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
- Stir the sautéed vegetables into the cheese mixture.
- Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
- Mound cheese mixture in each.
- Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
- Serve hot.
GRILLED FLANK STEAK WITH SAUTEED PORTABELLA AND CREMINI MUSHROOMS
Categories Mushroom Marinate Kid-Friendly Steak Summer Gourmet Small Plates
Yield Serves 8
Number Of Ingredients 6
Steps:
- Pat steak dry and cut crosswise at a 45° angle into 4 equal pieces. Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag. Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hours and up to 2 days.
- Prepare grill.
- Remove steaks from bag and discard marinade. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. (Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks as cooked to a cutting board and let stand 10 minutes.
- Cut steak at a 45° angle across grain into thin slices. Serve steak with sautéed mushrooms.
Tips for Preparing the Best Steak Side Dish:
- Select high-quality ingredients: Use fresh, flavorful Vidalia onions, shallots, and portobello mushrooms for the best results.
- Slice the vegetables evenly: This will ensure that they cook evenly and consistently.
- Use a large skillet: A large skillet will allow you to spread the vegetables out in a single layer, promoting even cooking.
- Don't overcrowd the skillet: If you overcrowd the skillet, the vegetables will steam instead of sautéing, resulting in a less flavorful dish.
- Cook the vegetables over medium-high heat: This will help to caramelize the vegetables and bring out their natural sweetness.
- Season the vegetables liberally: Use salt, pepper, and your favorite herbs and spices to taste.
- Stir the vegetables occasionally: This will help to prevent them from sticking to the skillet and burning.
- Cook the vegetables until they are tender-crisp: You want the vegetables to be tender, but still retain some of their bite.
Conclusion:
This flavorful and versatile side dish is the perfect accompaniment to any steak dinner. The sweet and savory flavors of the caramelized vegetables pair perfectly with the rich, juicy steak. Whether you're grilling, pan-frying, or roasting your steak, these vegetables will elevate your meal to a new level. So next time you're looking for a delicious and easy side dish to serve with your steak, give this recipe a try. You won't be disappointed!
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