steak

Cast Iron Steak with Mushroom Gravy

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Ingredients

  • ¾ pound steak

  • 1 ½ tablespoon butter

  • 1 sprig of rosemary

  • 1 medium onion, finely chopped

  • 1 tablespoon canola oil

  • 3 cloves garlic minced, or more as needed

  • 1 ¾ cups mushrooms, oyster  cleaned and chopped

  • 2 ¼ cups stock vegetable, low-salt

  • 3 tablespoons soy sauce, sodium reduced

  • ¼ teaspoon thyme

  • ¼ teaspoon sage leaves, dried

  • 1 tablespoon cornstarch

  • 2 tablespoons water

Process

  1. In a medium size cast iron, melt butter over medium heat. Once butter has melted and cast iron pan is hot, add steak to the pan.

  2. Cook for 2 to 3 minutes, depending on your preference. Flip the steak and add the rosemary to the pan.

  3.  Cook for 2 minutes more, or until the steak is cooked to your liking.

  4. Take cast iron off the heat and place aside to rest.

  5. In a medium saucepan, heat canola oil over medium heat. Add onion and garlic, cook, stirring often, until softened, about 8 minutes.

  6. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

  7. Add vegetable broth, soy sauce, thyme and sage; simmer for about 15 minutes.

  8. Mix cornstarch and water in a small bowl.

  9. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.

  10. Season with black pepper.

  11. Pour sauce on top of the steak and enjoy!

Extra tip: Enjoy this Steak and Mushroom sauce on top of mashed potatoes for a delicious meal!

Pan Seared Sirloin with Chimichurri & Roasted Carrots

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Ingredients:

  • 1 Lb. Steak

  • 1/4 Cut Feta Cheese

  • 2 Tbs. Chimichurri

  • 3 Medium Carrots

  • 1 Clove Garlic, Finely chopped

  • 2 Tbsp. Butter

  • 1 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Preheat over to 400F

  2. Defrost steak; place in microwave and use proper setting, or allow steak to sit out on counter until thawed (allow for steak to get to room temperature)

  3. Cut the carrots in half, long ways; coat in olive oil and season with salt

  4. Place carrots on a sheet pan and place in the oven for 45 minutes, or until soft, and beginning to brown

  5. In a large skillet heat butter over medium heat, add garlic

  6. Season the steak with salt and pepper, and place in the hot skillet

  7. Let the steak brown for five minutes; flip and let the steak sit for another five minutes, or until browned

  8. Remove steak from the pan, and allow for the steak to rest for several minutes

  9. Top the steak with Feta cheese and Chimichurri

  10. Serve with roasted carrots