(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.
- Preheat broiler.
- Whisk all the marinade ingredients together in a large bowl. Set aside.
- Put the marinade in a bowl with a lid, or a plastic ziplock bag.
- Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks.
- Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator.
- Heat a medium-sized non-reactive skillet on the stove over medium heat.
- Melt butter, then place steaks on the hot skillet for 2-3 minutes on each side to sear.
- 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!)
- Allow steaks to rest for at least five minutes.
- Meanwhile, put olive oil in a non-reactive sauce pan on the stove over medium/high heat.
- Add mushrooms to the saucepan with the olive oil and sauté for 3-5 minutes, or until tender.
- 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.
- Plate steaks and top with mushroom/marinade sauce.