1. Place steak in a gallon-size resealable plastic bag. Add 1 teaspoon of the oil, 1/8 teaspoon of the salt, 1/4 teaspoon of the pepper, and garlic tothe bag. Squeeze out the air and seal the bag. Turn the bag a few times to coat the meat with the seasoning (you may have to massage the meat through the bag in order to distribute the seasoning). Set the meat aside, or refrigerate for up to 8 hours.

2. When ready to cook, heat remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms and rosemary. Cook, stirring frequently, until mushrooms have softened and start to release their liquid, about 5 to 7 minutes. Sprinkle with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper and continue to cook until further softened, about 5 minutes. Transfer mushrooms and any liquid to a bowl and set aside.

3. Return skillet to heat. Add steaks to the pan and cook 2 minutes, then turn them over and cook an additional 1 minute.

4. Return the mushrooms and any accumulated liquid to the skillet for 30 seconds to warm, and check steak for desired doneness; cook another 1 to 2 minutes if needed. (Steaks will be more tender if cooked only until they're a little pink in the center. Cooking until well done will yield a toughersteak.) Divide meat and mushrooms among 4 plates and serve immediately.

Source: Hannaford fresh Magazine, July -,- August 2012