* 1 to 1-1/4 lb. beef top sirloin cap steaks, cut 1-in. thick * 2 tsp. olive oil * 3 c. assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel) * 2 cloves garlic, minced, divided * 2 tsp. chopped fresh thyme * Kosher salt and pepper
What to do:
1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2-4 min. or until mushrooms are tender and browned. Remove; keep warm. 2. Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8-11 min. for medium rare to medium doneness, turning occasionally. Remove to platter. 3. Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.