INGREDIENTS:

• 2 Yak steaks, ribeye or striploin
• salt and freshly ground black pepper to taste
• 1/2 lb mixed fresh mushrooms, sliced
• 3 tablespoons butter or olive oil

MARINADE

• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon minced fresh oregano, or 1/2 teaspoon dried oregano leaves
• 1 teaspoon minced fresh tarragon, or 1/2 teaspoon dried tarragon leaves
• Few drops Tabasco sauce
• Few drops Worcestershire sauce

Directions:

Combine all ingredients for marinade and marinate steaks for 2 to 3 hours at room temperature. Remove steaks from marinade and pat dry with paper towels. In a large skillet, sauté mushrooms in 1 tablespoon of butter for 2 to 3 minutes. Remove from pan and keep warm. Add remaining 2 tablespoons butter to skillet and sauté Yak steaks until rare, 1 1/2 to 2 minutes per side. Season with salt and pepper. Serve steaks topped with mushrooms.