Pan broiled Rib Eye With Mushroom Compote

6 ounces white button mushrooms

1 large red bell pepper, roasted, peeled, and seeded
4 scallions white and 2 inches of green cut on diagonal into ½ inch pieces
1 teaspoon mustard seeds, ground
1 teaspoon dried dill
½ teaspoon ground coriander
½ teaspoon coarse (kosher) salt
2 tablespoons olive or vegetable oil
2 rib-eye steaks (about 10ounces each), cit ¾ inch thick
Salt and freshly ground black pepper, to taste
3 tablespoons plain yogurt

1. If desired, make the compote in the morning or even a day ahead. Cut the mushrooms into quarters, or sixths if large, and set aside. Cut the bell pepper into 2-inch square pieces and transfer to a food processor. Add the scallions. Puree the mixture to the consistency for affine salsa, about 1 minute. Add the ground mustard seeds, dill coriander, and coarse salt. Pulse just to incorporate the spices; you should have about ¾ cup sauce.

2. Place a medium-size skillet over medium heat. When warm, add 1 tablespoon of the oil and mushrooms and sauté, until they begin to glisten and give off juice, about 4 minutes. Turn off the heat, but leave the skillet on the stove. Add the pepper sauce.

3. Heat a cast-iron skillet over medium-high heat until very hot. Pat the steaks dry, then lightly coat with remaining 1 tablespoon oil. Place into a pan and cook until seared and well-browned, about 4 minutes. Turn season lightly with salt and pepper, and cook for 4 minutes more for medium-rare.

4. While the steak is cooking, reheat the mushroom mixture over medium heat until bubbling. Turn the heat off, stir in the yogurt, adjust seasoning as desired, and spoon on 2 warmed plates.

Servings: 2 or up to 4 if steak is sliced.


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