- 1 tablespoon extra virgin olive oil (EVOO), plus additional for drizzling
- 3 tablespoons butter, plus some softened to butter toast
- 1 pound mushrooms, sliced
- 4 shallots, thinly sliced
- 4 cloves garlic, chopped
- 2 tablespoons thyme, chopped
- 2 tablespoons sage, thinly sliced
- About 1/3 cup dry sherry
- About 1/3 cup beef stock
- 1 1/2 pounds flank steak or sirloin, at room temperature
- Steak seasoning or Kosher salt and coarse black pepper
- 4 hand-cut slices (about 3/4-inch thick) good-quality white bread, toasted
- 3/4 pound crumbled blue cheese, smoked blue cheese or smoked cheddar cheese
Heat 1 tablespoon EVOO in a pan over medium-high heat. Melt the butter into the oil; add the mushrooms and brown well, 12-15 minutes. Add the shallots, garlic and herbs and cook to soften a few minutes more. Add the sherry, let reduce for 2 minutes, then add the stock and reduce by half.
Rub the meat with a drizzle of oil. Heat the grill, griddle pan or cast iron skillet to medium-high heat. Char the meat in the pan or on the grill, then season liberally and cook for 8 minutes for rare or 12 for medium doneness, turning once. Let rest and slice.
Butter the toast and cut into diagonal halves. Arrange the toast points on dinner plates, top with sliced the steak, lots of cheese crumbles and sherry mushrooms. Serve with a cress salad alongside.