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1
Preheat the oven to 500F.
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2
Preheat a grill pan or outdoor grill to high.
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3
Place the mushroom chunks in a large bowl.
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4
Combine the garlic and parsley in a food processor and finely chop.
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5
Add the garlic and parsley to the mushrooms.
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6
Pour about 1/2 cup EVOO over the bowl and toss vigorously to coat the mushrooms with oil and garlic.
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7
Arrange the mushrooms in a single layer on a rimmed cookie sheet and roast for 20 minutes, or until crisp, dry, and dark brown.
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8
RESIST the devil on your shoulder that wants you to open the oven because things smell good in there.
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9
If you let the heat out, the shrooms will not crisp.
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10
Also, season with salt and pepper after removing from the ovensalting too soon will cause the mushrooms to give off their juices and not crisp.
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11
Grill the steaks for 4 minutes on each side for medium rare, 5 to 6 for medium to medium well.
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12
Season the steaks with salt and pepper and let them rest for 5 to 10 minutes for the juices to redistribute.
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13
Coat the scallions in EVOO and season with salt and pepper.
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14
Grill to mark, 2 minutes on each side.
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15
Serve the steaks with grilled scallions on top and crispy mushrooms on the side.
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16
Low-carbers can skip the bread.
