-
1
In a large, heavy self-sealing plastic bag combine lemon juice, oil, oregano, pepper, and garlic.
-
2
Shake to blend well.
-
3
Place steak in bag and seal it.
-
4
Let it marinate for at least 3 to 24 hrs.
-
5
About 15 to 20 minutes before cooking steak, remove it from bag and set aside: reserve the marinade.
-
6
Preheat an 11inch square or 12inch round grill pan over medium heat until the pan is hot to the touch.
-
7
Then rub with 1 teaspoon of butter to prevent sticking.
-
8
Place steak in pan and cook until well browned on the bottom (about 6 minutes); turn steak over, then reduce to medium heat.
-
9
Continue to cook until steak is well browned on second side and cooked to your liking.
-
10
Meanwhile, heat a 10 inch pan or 3 quart saute pan over medium high heat until rim of pan is hot to the touch.
-
11
Add remaining 5 teaspoons of butter.
-
12
Add mushrooms and cook, stirring often, until the mushrooms are tender and lightly browned (about 5 minutes).
-
13
Add reserved marinade and cook until almost all the liquid has evaporated.
-
14
Place steak on a serving board or platter; cut across the grain into thin slanting pieces.
-
15
Spoon mushrooms over servings of steak; season to taste with salt.
-
16
Garnish the dish with the tomato mixture.
