A great meal to share with great company. Today's Special Request was for Emily Kay who asked for a recipe which would be easy to prepare but still have you looking like a pro in the kitchen. So here is one of my personal favorites which is great for family or company, I would recommend it as a great date night dish paired with a nice bottle of wine.
Total Time: 20 min Prep: 5 min
Cook: 15 min Yield: 4 servings
Level: Easy
Ingredients
Prepare your herb rice In a large saucepan, combine chicken stock, dried parsley, dried thyme, crushed garlic, butter and rice. Add water and bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender
Meanwhile heat a large nonstick skillet over medium-high heat. Add 2 table spoon butter. Add 1/2 cup onion and garlic; saute 2 minutes. Add sliced mushrooms; saute for 4 minutes. Add broth, wine, and vinegar. Bring to a boil; reduce heat to medium, and cook until reduced to 1 1/4 cups (about 6 minutes). Add chives, and cook for 1 minute.
Salt and pepper steaks on both sides, drizzle some extra-virgin olive oil over steaks to coat lightly. Get a nonstick skillet screaming hot and add steak. Cook 3 minutes on each side for medium rare, 4 for medium to medium well. Remove meat from pan and pull it off fire to rest for a minute.
You are ready to serve now plate your rice along side your steak, slice steak diagonally across the grain into 1/3-inch slices then pour mushroom sauce over steak. You are ready to eat, crack your chilled bottle of wine and enjoy!
Cook: 15 min Yield: 4 servings
Level: Easy
Ingredients
- 1 (1-pound) KC Strip steak, trimmed
- salt and black pepper
- 1 tablespoon of Olive Oil
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 cups sliced shiitake mushroom caps (about 1/2 pound mushrooms)
- 2 tablespoon butter
- 1 cup beef stock
- 1/3 cup white wine
- 1 tablespoon balsamic vinegar
- 1/2 cup chives
- 4 cups of white rice
- 5 cups of water
- 3 cups of chicken stock
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon crushed garlic
- 2 tablespoon of butter
Prepare your herb rice In a large saucepan, combine chicken stock, dried parsley, dried thyme, crushed garlic, butter and rice. Add water and bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender
Meanwhile heat a large nonstick skillet over medium-high heat. Add 2 table spoon butter. Add 1/2 cup onion and garlic; saute 2 minutes. Add sliced mushrooms; saute for 4 minutes. Add broth, wine, and vinegar. Bring to a boil; reduce heat to medium, and cook until reduced to 1 1/4 cups (about 6 minutes). Add chives, and cook for 1 minute.
Salt and pepper steaks on both sides, drizzle some extra-virgin olive oil over steaks to coat lightly. Get a nonstick skillet screaming hot and add steak. Cook 3 minutes on each side for medium rare, 4 for medium to medium well. Remove meat from pan and pull it off fire to rest for a minute.
You are ready to serve now plate your rice along side your steak, slice steak diagonally across the grain into 1/3-inch slices then pour mushroom sauce over steak. You are ready to eat, crack your chilled bottle of wine and enjoy!
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