Hearty Lamb Steaks
|Lean lamb sirloin steaks||24 Ounce (4 Steaks, 6 Ounces Each 3/4 Inch Thick)|
|Vegetable cooking spray||1|
|Oyster mushrooms||2 Cup (32 tbs), sliced|
|Onion||1⁄2 Cup (8 tbs), thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Escarole||6 Cup (96 tbs), shredded|
|Cherry tomatoes||1 Cup (16 tbs), halved|
Trim fat from lamb.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add lamb; cook until browned on each side.
Sprinkle with salt and pepper.
Reduce heat; cook 6 to 7 minutes or to desired degree of doneness.
Remove lamb from skillet.
Drain and pat dry with paper towels.
Set aside; keep warm.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms, onion, and garlic; saute until tender.
Add escarole, and cook 1 minute, stirring frequently.
Add cherry tomatoes and liquid smoke seasoning; stir gently.
Cook until thoroughly heated.
Transfer to a serving platter; top with lamb steaks.