Steak Hache

Ingredients

• Mushrooms

  Maitake, raw

  1 cup diced or 70g

• Ground Sirloin

  Ground beef - Meijer

  16 oz raw or 448g

• Butter

  Unsalted

  5 tbsp or 71g

• Onions

  Raw

  3 tbsp chopped or 30g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Salt

  Table

  1 dash or 0.4g

• Parmesan cheese

  Grated

  3 tbsp or 15g

• Vinegar

  Distilled

  1 tbsp or 15g

• Capers

  Canned

  ½ tsp, drained or 2g

• Parsley

  Raw

  ½ cup or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Soak the mushrooms in enough boiling water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop. (Reserve the liquid if you want to add mushroomy savor to a future soup or pasta sauce. It freezes well as a few ice cubes.)
2. In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties.
3. Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust.
4. Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.
5. Recipe by: Tamar Adler (source: https://cooking.nytimes.com/recipes/1019231-steak-hache)