Classic Steak Dinner

Usually when I have a night on my own I am pretty lazy about dinner.  Leftovers, a sandwich, or take out are the norm.  But every once in a while, I like to make something nice just for me.  I don’t eat a whole lot of red meat these days, so a steak is a special treat.  Ribeyes are my favorite, but choose whatever you like best.  I rounded it out with fresh broccoli and absolutely delicious roasted potato “chips.” A glass (or two) of juicy pinot noir and dark chocolate for dessert and I was a happy girl.  And if you’re not on your own, this is a nice meal to share too.

Steak with Wine & Mushrooms

Ribeye Steak with Wine & Mushrooms

Ribeye Steak (or whatever cut you prefer)
Sea salt & coarsely ground pepper
1/4 tsp. raw sugar
1 tbsp butter
1/2 cup sliced mushrooms
1/4 cup red wine

Rub steak with salt, pepper & sugar.  Heat pan to medium high.  Melt the butter in the pan until bubbly.  Add steak to the pan.  I like my steak rare, so I cook mine about 3 minutes on each side.  If you like it done a little more, you may need to do 4-5 minutes per side.  Remove from pan and set on a plate to rest while you cook the mushrooms.  (Even if you don’t like mushrooms and choose to have your steak plain, let it rest a few minutes anyway, it will be more juicy!)  In the same pan you cooked the steak, over medium high heat add the mushrooms, sprinkle with a little salt & pepper and add wine to the pan.  Bring to a boil and saute a few minutes until the wine begins to evaporate.  When most of the wine has disappeared, remove from heat and stir in the other 1/2 tbsp. butter.  Pour mushrooms over the steak and serve immediately.

Roasted Potato “Chips”

Roasted Potato “Chips”

Yukon Gold potatoes
Olive oil
Sea salt & freshly ground pepper

Preheat oven to 400˚.  Slice potatoes thinly (about 1/8 inch thick).  Line a cookie sheet with foil and spray it with cooking spray.  Lay out the potato slices in a single layer.  Drizzle with olive oil and sprinkle with sea salt & pepper.  Cook for about 20 minutes until starting to brown on top.  Taste one (carefully!) to see if they are as crispy as you like.  I prefer mine crispy on the edges but still chewy.  Cook a little longer if you want them more crunchy.

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