Eye Of The Round Steaks With Mushrooms

Freeze steaks partially, just until ice crystals begin to form. Remove any visible fat. Slice each steak horizontally into 2 thin slices.

Place steaks between pieces of plastic wrap and, using the flat side of a meat mallet, pound them until they are about 1/4-inch thick. Don't be afraid to give them a good whacking. They need to be pounded to almost twice their original size. Sprinkle both sides lightly with garlic powder.

Melt butter in a heavy skillet over high heat and brown steaks very quickly on both sides. Don't overcook, they are best rare or medium rare. Place on a warm platter.

To make mushrooms #1, heat butter and oil in the same pan used to cook steaks. Brown mushrooms lightly, shaking the pan to turn mushrooms. Add shallots and vermouth. Cook, stirring, over high heat until most of the vermouth has evaporated.

To make mushrooms #2, lightly brown mushrooms in butter over medium heat, shaking pan to turn mushrooms. Add garlic and cook only until garlic is soft. Stir in the teriyaki sauce until well heated through.

Spoon mushrooms over the top of the steaks and serve immediately.