Minute Steak

Beef is excellently suited to express-cookery, since it is delicious when it is served underdone. Use a steak sliced no thicker than 1" to achieve a crispy crust and warm, pink center in a short cooking time.

1 (1 lb) sirloin steak, bone-in, 1" thick
sea salt
black pepper, freshly ground
1 Tbsp. Canola oil
2 Tbsp. butter
½ lb button mushrooms, trimmed and thinly sliced (~ 3 cups)
1 small shallot, minced
1 thick slice ham, finely diced

Garnish:
lemon wedge
fresh parsley

Season the steak generously with salt and pepper. Heat a large skillet to high heat and add the oil. Once hot but not yet smoking, add the steak. Cook, turning once, until well browned on both sides, about 4 minutes per side for medium rare.

Meanwhile, heat a separate large skillet to medium-high heat and add the butter. Once melted and bubbly, add the mushrooms and shallot and cook, stirring occasionally, until the released liquid has evaporated and the mushrooms are lightly browned. Stir in the ham and cook 30 seconds.

Transfer the steak to a plate and surround it with the mushroom mixture. Serve immediately, garnishing the plate with a lemon wedge and parsley if desired.

Makes 1-2 servings.