Ryan and I have a bad habit of stocking our freezer with things and then forgetting about them. If you want evidence, just look at the two dozen bags of baking chips in my freezer! (I wish I were kidding!) We've had strip steaks in our freezer that my in-laws gave us last Christmas...we figured we'd better make them before Christmas '09 struck!
Since we had an open bottle of red wine, we decided to make some sort of a red wine sauce. A google search led me to this recipe from foodnetwork.com, which I slightly altered by adding mushrooms and adjusting the quantities for two steaks. We also opted to grill the steaks outside, rather than cook them on the stovetop. The combination recipe, with the original quantities and the addition of mushrooms is posted below.
We loved this sauce. Anything with rosemary is good in my book and this flavorful sauce was no different. Ryan cooked the steaks perfectly, first marinating them in Daddy Henckel's marinade and grilling them (yes, outside, in December, in a rain storm no less!). These steaks paired perfectly with sauteed spinach and baked sweet potato discs.
Strip Steak with Rosemary Wine Sauce
-4 boneless strip steaks
-desired marinade for steaks
-1 tbsp olive oil
-1/4 cup chopped onion
-6-8 mushrooms, sliced
-2 tbsp chopped fresh rosemary leaves
-2 cloves garlic, finely chopped
-1 1/2 cups dry red wine
-1 cup canned condensed beef broth
-1/2 tsp brown sugar
1. Marinate steaks as desired and cook as desired (in our case, we marinated for 3 hours and then grilled)
2. Heat oil in a large skillet over medium heat. Add onion and mushrooms to skillet. Cook until browned, stirring, for about 2 minutes.
3. Add half the rosemary and half the garlic and cook, stirring, 20 seconds.
4. Add wine. Increase heat to high and boil vigorously for 2 minutes.
5. Add broth and sugar. Boil 10 minutes, or until liquid is reduced by half (about 1 cup).
6. Add in remaining rosemary and garlic. Pour over steaks and serve.
Perfect for a holiday dinner! So delish!