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Grilled steaks with mushroom piquant

6:27 AM, May 25, 2012   |    comments
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GRILLED STEAKS WITH MUSHROOM PIQUANT

 
INGREDIENTS
1 1/2 lb grilling steaks (strip, ribeye,
tenderloin)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons olive oil
8 oz sliced baby portabellas
1/2 cup red wine
1 cup beef gravy
1 teaspoon Dijon (or spicy) mustard
1/2 teaspoon Creole seasoning
2 tablespoons herb garlic butter
PREP
• Preheat grill pan on medium-high (or preheat grill).
• Season steaks with salt and pepper (wash hands).
STEPS
1. Place steaks in grill pan (or on grill); grill 3-4 minutes on each side or until 145°F (for
medium-rare). Let steaks stand 5-10 minutes before serving.
2. Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan, then add
mushrooms; cook and stir 1-2 minutes or until lightly browned. Stir in wine; cook and stir
1-2 minutes until liquid has reduced by about one-half.
3. Whisk in gravy, mustard, and Creole seasoning; cook and stir 3-4 minutes or until hot.
Remove sauce from heat; whisk in butter. Drizzle sauce over steaks; serve.

 

WATERMELON FETA SALAD

INGREDIENTS

 

4 oz feta cheese

2 lb watermelon slices (or quarters)

8 oz grape tomatoes

3 tablespoons olive oil

2 teaspoons white balsamic vinegar

1/2 teaspoon kosher salt

3 cups arugula greens (about 5 oz)

1 cup sliced red onions

 

PREP

• Cut feta and watermelon into small bite-size pieces.

• Cut tomatoes in half.

 

STEPS

1. Whisk oil, vinegar, and salt to blend; set aside. Place arugula, onions, and tomatoes in

salad bowl.

2. Add vinaigrette; toss to coat. Add cheese and melon; serve.

 

First Coast Living

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