Today's recipe is heavy on the garlic:
8 cloves fresh garlic
2 tablespoons extra virgin olive oil
1 teaspoon Montreal steak seasoning
1/2 teaspoon salt
1 1/2 pounds top sirloin steak
1/3 cup butter
1 (8-ounce) container whole baby portabella mushrooms (rinsed)
1. Crush garlic, using garlic press, into medium bowl. Use knife to remove garlic from bottom of press. Stir in olive oil, steak seasoning, and salt. Cut steak into four portions; add to garlic mixture. Press mixture into steaks and turn to coat completely (wash hands). Let stand 10 minutes.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place steaks and garlic mixture in pan (wash hands); cook 5 minutes (do not turn). Reduce heat to medium; turn steaks and cook 6–8 more minutes or until internal temperature is 145°F (medium-rare). Use a meat thermometer to accurately ensure doneness. Adjust time as needed.
3. Add butter and turn steaks to coat. Remove steaks and cover to keep warm. Add mushrooms to pan; cover and cook 5–7 minutes until tender. Serve with steaks.
I'm not going to post the recipe for the accompanying "Wedge Salad" because it was just dumb. And it was almost impossible to serve, sample-wise, so I ended up just cutting everything up into bite-size pieces and tossing it. So it could've just been called "Tossed Salad" and made a lot more sense.