Black Pepper Sauce Steak with Mixed Mushrooms and Vegetables

Steps

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1. 1
   Take half of the shimeji and half of the white beech mushrooms, trim off the root ends, and separate into strands.
   ▶ ≈2:25
2. 2
   Trim the zucchini and slice it diagonally into thin pieces about 0.5–1cm thick, then cut into long strips.
   ▶ ≈3:45
3. 3
   Cut the red and yellow bell peppers in half, then halve again lengthwise, remove stems and seeds, and cut into strips the same length as the zucchini.
   ▶ ≈5:14
4. 4
   Cut one onion in half; slice a quarter of it lengthwise into strips for the vegetable mix. Dice the rest of that onion finely for the sauce, and dice a second whole onion as well.
   ▶ ≈6:16
5. 5
   Finely chop the cilantro and set aside.
   ▶ ≈6:56
6. 6
   Season the steaks evenly with salt and let them rest.
   ▶ ≈7:03
7. 7
   Heat oil in a pan, add the finely diced onion, and stir-fry until it turns soft and slightly caramelized, stirring constantly to prevent burning.
   ▶ ≈7:22
8. 8
   Add the ground black pepper powder and stir to release its aroma, then add the soy sauce, turn the heat down to prevent burning, and stir in water to form the sauce base.
   ▶ ≈8:25
9. 9
   Coat one piece of butter with flour and knead well; add half of it into the sauce (reserve the other half). Simmer on low heat until the butter melts, then stir in the balsamic vinegar to finish the black pepper sauce.
   ▶ ≈9:06
10. 10
    In another pan, dry-toast the white beech and shimeji mushrooms without oil until lightly browned. Add the onion strips and stir to separate them, then add the zucchini strips with a drizzle of olive oil. Add the red and yellow pepper strips and season with coarsely ground pepper. Finally, stir in the fresh garlic and the reserved flour-coated butter until melted, and toss with chopped cilantro to finish the vegetable medley.
    ▶ ≈10:04
11. 11
    Heat a pan until smoking, add a small amount of olive oil, then sear the steaks to your desired color and set them aside to rest.
    ▶ ≈11:53
12. 12
    Crush the skin-on garlic cloves with the flat of a knife and add them to the pan with the remaining butter over high heat. Return the steaks to the pan, searing both sides so they soak up the buttery garlic flavor, then remove.
    ▶ ≈12:30
13. 13
    Reheat the black pepper sauce, adding a little water if it's too thick, and stir to loosen it up.
    ▶ ≈13:18
14. 14
    Pile the cooked vegetables in the upper center of the plate. Slice the steak into pieces about 3cm thick and lean them against the vegetables. Drizzle with the black pepper sauce to finish.
    ▶ ≈13:44