Tuesday, October 2, 2012

Red Wine Marinated Steak with Mushrooms

(Adapted from Food Network)



  • 1 cup dry cabernet sauvignon
  • 2/3 cup finely chopped onion
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
  • 1/4 cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary leaves*
  • 1 teaspoon chopped fresh oregano leaves*
  • 1 teaspoon chopped fresh basil leaves*
  • 4 garlic cloves, minced and crushed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 thick steaks (Food Network used New York strip steaks, but any thick and tender cut works great)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 1/2 c. sliced baby bella mushrooms
* You can also use dried herbs if it's easier, just see my instructions here.

  1. Preheat broiler.
  2. Whisk all the marinade ingredients together in a large bowl. Set aside. 
  3. Put the marinade in a bowl with a lid, or a plastic ziplock bag.
  4. Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks.
  5. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator.
  6. Heat a medium-sized non-reactive skillet on the stove over medium heat.
  7. Melt butter, then place steaks on the hot skillet for 2-3 minutes on each side to sear. 
  8. Transfer skillet to broiler and broil 2-3 minutes per side, or until internal temperature reaches desired doneness. (See my page here about meat temperatures!) 
  9. Allow steaks to rest for at least five minutes.
  10. Meanwhile, put olive oil in a non-reactive sauce pan on the stove over medium/high heat. 
  11. Add mushrooms to the saucepan with the olive oil and sauté for 3-5 minutes, or until tender.
  12. Put the leftover marinade from the steaks into the saucepan with the mushrooms and bring to a boil for at least 3 minutes and cook until reduced slightly, or until it has reached a saucy consistency.
  13. Plate steaks and top with mushroom/marinade sauce.

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