A dressing made with fresh basil makes steak and mushrooms feel summery, and crispy onions add flavor and crunch. This is the dish to turn to when you’re looking to impress your midweek guests.
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This is a keeper. Prepared twice and was a real hit. First I tried strip steak but texture not right. Second time used rib-eye and texture perfect. Both cases the steaks were prepared at 130F in sous vide and finished with a very hot sear produced a nice crust. Plated on a bed of arugula. Suggest doubling sauce volume.
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