Tuesday, January 28, 2014

Seared Steak with Red Wine, Onions and Mushrooms

This recipe was delicious and could easily rival any restaurant! My camera is acting up and so this picture is not the best quality. I will have to make this recipe again and get a better picture.

serves 6 ( 6 points +)

  • 1-1/2 lbs. lean sirloin or strip steak
  • salt and pepper to taste
  • 1 T. canola oil
  • 1 c. sliced onion
  • 8 oz. sliced, fresh mushrooms
  • 1 tsp. chopped, fresh rosemary
  • 2 tsp. flour
  • 3/4 c. red wine
  • 1 T. butter

Heat a large cast iron or heavy skillet over medium high heat. Add oil and swirl to coat. Sprinkle steak with salt and pepper. Cook, browning on both sides, until desired doneness. Remove steak from pan.
Spray pan with nonstick spray if needed. Add onions, mushrooms and rosemary. Cook until tender. Stir in 2 tsp. flour. Stir in red wine and cook until thickened ( about 1 minute). Stir in butter until melted. Season with salt and pepper to taste.
Slice steak thinly against the grain. Serve onion mixture over steak.

adapted from "Cooking Light"

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