On occasion, we'll cook separate dinners...tonight was one of those nights. The Fresh Market had absolutely gorgeous Florida shrimp (16-20 count) on sale for $7.99/lb so I splurged and got some, and since Ryan is not a shrimp fan, we got an Angus strip steak (like I said, we don't eat red meat very often...so we go all out when we do!).
For the steak: About 30-45 minutes before grilling, take the steak out of the fridge and place on a plate. Drizzle with olive oil on both sides. Add cracked pepper and a lot of kosher salt (enough so it can form a nice crust). Heat a grill on high and place steak on a well-heated part of the grill. The time it takes is so inconsistent, that you really have to use the "press" method. I learned a neat trick in Esquire about doneness...make an "ok" symbol with your thumb...for a rare steak, it should feel like the "base" of your thumb when it's connected with your first finger (medium rare with middle finger, and so on). Once steak is cooked, let rest for 10 minutes, and then slice.
For sauce: slice baby portabello mushrooms and saute in a small frying pan on medium heat with olive oil for 20 minutes, or until completely softened and carmelized. Add 1 tablespoon of flour and stir until flour has coated the mushrooms. Add wine of choice (we used marsala tonight) and cook at medium heat stirring for about 5 minutes. Thin out with a little beef broth until you get desired thickness. Serve sauce over sliced steak and enjoy! (I am not a mushroom fan, but this sauce has such a good flavor, I eat it and pick out the mushrooms to give to my husband!)
(pictures show the sauce cooking...along with the garlic sauteed spinach, and the steak before grilling)
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