My oldest son is coming over for dinner tonight. Funny how you cant get them out of the house fast enough and then you miss the little bastards like hell when they leave. Gonna burn some steaks and make a killer watermelon-cucumber salad tonight. New York Strip Steak with Red Wine Mushroom Sauce Ingredients 2 tablespoons olive oil 2 (10 to 12-ounce) New York strip steaks, about 3/4-inch thick Kosher salt and freshly ground pepper 8 ounces cremini mushrooms, sliced 1 shallot, finely chopped 2 teaspoons chopped fresh thyme leaves 1 cup dry red wine 3 tablespoons butter Directions Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot. Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil. Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits. Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top. Watermelon-Cucumber Salad Directions Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat, blue, gorgonzola or feta cheese. But not all of the above. That would be just weird.
Posted on: Wed, 30 Jul 2014 23:47:31 +0000
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