Fried steak with Italian side dishes

Ingredients:

Fried potatoes and marsala mushrooms

• 6 slices bacon (optional)
• 1 package (600 g) frozen french fries
• 4 large or 5 medium portobello mushroom caps, trimmed and patted dry (keep in a paper bag or paper towels; see Note)
• 1 cup dried porcini mushrooms
• 1.5 cups beef or chicken broth (or water)
• About 3 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 large shallot
• 3 large cloves of garlic
• 1 small handful of fresh thyme sprigs
• 0.5 cup parsley tops
• 0.5 tbsp. marsala wine
• 1 lemon
• 1 cup heavy cream
• 220 g of Gorgonzola Dolce
• Finely chopped chives, for serving

Sliced ​​Steak with Rosemary

• 1 900g sirloin steak or 2 x 450g flat iron or hanger steaks
• 4 sprigs of rosemary
• Olive oil, about 1 tbsp.
• 1 lemon
• 2 tablespoons butter
• 2 cloves of garlic
• Small arugula, kale, or watercress, for serving

Preparation:

1. Fried potatoes and marsala mushrooms:

   
   Preheat oven to 220°C. Position one rack in the lower third of the oven and the other in the upper third.
   
2. Prepare bacon, potatoes, fresh and dried mushrooms, broth, butter, shallots, garlic, thyme, parsley, rosemary and steaks.
3. Place the bacon on a baking sheet or a rack set over a baking sheet. Place the potatoes on a second large baking sheet. Place the potatoes on the top rack of the oven and the bacon on the bottom. Bake the bacon for 15 minutes or until very crisp (bacon is optional). Bake the potatoes (or potato wedges) for 25 minutes, turning once. Season with salt and black pepper before serving.
4. Remove the gills from the portobello mushrooms and thinly slice the caps.
5. Place dried porcini mushrooms in a small saucepan, cover with broth or water, bring to a boil and reduce the liquid to 0.5 cups, 6-7 minutes.
6. Heat a large cast iron skillet or heavy-bottomed frying pan over medium-high heat for frying the steaks.
7. Heat a large frying pan over medium-high heat and add the olive oil, 2 turns of the pan. Melt the butter in the olive oil. Add the fresh mushrooms and fry for 5-6 minutes. Meanwhile, peel and slice the shallots and grate or finely chop 2 cloves of garlic; pick the thyme leaves from the sprigs and chop; finely chop the parsley. Add the shallots and garlic to the mushrooms, seasoning them with salt, black pepper, and thyme; stir, add the Marsala, and let it evaporate. Add the porcini mushrooms and most of the stock; there may be sediment at the bottom of the stock, so drain it. Add the lemon juice and parsley, then reduce the heat under the mushrooms to keep them warm.
8. Prepare the following ingredients: cream, cheese and chives.
9. Heat the cream and a clove of crushed garlic in a small saucepan over medium-high heat until reduced by a third and add the Gorgonzola; reduce the heat to low.

10. Sliced ​​Steak with Rosemary:

    
    Season the steaks with coarse salt and coarsely ground black pepper. Tear the rosemary leaves and roughly chop them, then rub them into the meat. Pour olive oil into the pan, turning the pan once, add the steaks, and cook for 8 minutes, turning occasionally. Fry the lemon halves with the steaks, adding them 1-2 minutes before the meat is done. Reduce the heat under the pan and add the lemons, then add the butter and crushed garlic to the pan and pour over the meat. Remove the meat from the pan and let it rest for a couple of minutes, then slice across the grain and drizzle with lemon juice.
    
11. Chop the fried bacon, if using.
12. Serve the sliced ​​steak with a small mound of greens on one side, mushrooms along the other side, and fried potatoes topped with Gorgonzola sauce, bacon bits, and green onions.
    
    

    Note

    
    When you bring the mushrooms home, wipe them with a damp towel and store them in a paper bag.