Can you believe for the majority of my life I didn’t like mushrooms!? What the heck, Annie?
Luckily I came to my senses recently and have been happily tossing mushrooms into nearly everything, including this recipe right here where they absolutely stole the show.
I loved how easily this dish came together and how the slight fanciness of it brought a little pizzazz to an otherwise ordinary weeknight dinner. Since we haven’t been to a restaurant since early March, we’re trying to make every meal a little more special. It’s the little things, right?
Another reason we enjoyed this recipe so much was because we used skirt steak, which we adore for grilling or a quick broil, like we did here. It’s got amazing flavor and is incredibly tender.
I hope ya treat yo’ self to this yummy dinner soon, we loved it!
Cook Time: 40 minutes
Servings: 2-3
Ingredients
1 lb worth of flat iron steak (we had 2)
3 tbs olive oil
3 minced garlic cloves
8 oz sliced baby bella mushrooms
1 large sprig fresh rosemary
3 sprigs of thyme
1/2 tsp salt
1/4 tsp fresh cracked pepper
1 tbs butter
1 cup cheap pinot noir red wine
First add the olive oil to a large saucepan over medium heat. Then add the garlic, mushrooms, rosemary sprig, thyme springs, salt and pepper. Turn the heat slightly down to medium-low heat and let the mushrooms cook for about 30 minutes, stirring often, until they are nicely brown and caramelized.
While the mushrooms are cooking away, trim any excess fat off the steak and salt and pepper both sides to your liking. Turn on the broiler to high heat to get the oven preheated.
Place the steaks on a sheet pan and pop under the broiler for about 4 minutes a side, though of course this depends on the size, thickness and desired temperature you want your finished steak to be. We cooked ours this way and ended up with great, juicy medium steak. You can grill these up quickly as well (it was raining on our steak day)! Once the steaks are done, remove from the oven and let rest while you finish the mushrooms.
Next, add the tablespoon of butter to the pan and let the mushrooms soak it all up. Finally, the best part, pour in that whole cup of red wine! Turn the heat up to medium so that the wine is at a slight simmer. Cook for 10 minutes more or until the wine is nearly all all absorbed into the plump little mushrooms. Remove the thyme and rosemary sprigs.
From here, slice the steak and serve topped with the warm, yummy mushrooms.
I hope you love this as much as we did! Cheers guys!
