Tag Archives: steak

Steak with Shiitake Sherry Sauce

We don’t eat much red meat these days, so when we have steak it’s a real treat!  I scored some beautiful shiitake mushrooms at farmer’s market this weekend and they paired perfectly with my little hunk of cow. I’ve also made this sauce to spoon over pork chops or chicken.  But the steak was mmmm…plate-licking good.

With the opening of farmer’s market this weekend I had LOTS of veggies on hand so we made this a low carb affair with lightly roasted asparagus and cauliflower “fries”.  Yum!

Steak with Shiitake Sherry Sauce

Steak with Shiitake Sherry Sauce

Steak with Shiitake Sherry Sauce

2 steaks (whatever kind you like best will work fine)
Salt & pepper
1 tbsp. olive oil
1 cup shiitake mushrooms, halved or sliced
1/4 cup sherry
1 tbsp. butter, cut into pieces

Make sure steaks are dry so you get a good sear.  Sprinkle with salt & pepper and set aside.  Heat a skillet over medium-high heat.  Add olive oil and let it get hot (if you flick a few drops of water in the pan it should sizzle if it’s ready).  For medium-rare, cook steaks 3-4 minutes per side (or to the doneness you prefer).  Remove from pan and let them rest while make the sauce.

Add mushrooms and sherry to the pan.  Sauté 2-3 minutes.  Add a few grinds of pepper.  Remove pan from heat and whisk in the butter.  Slice steaks across the grain and spoon sauce and mushrooms over the top.

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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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