Steak with Red Wine Mushroom Sauce
Juicy skirt steaks topped with a rich red wine mushroom sauce, served with a medley of seared seasonal vegetables. This restaurant-quality dish combines three varieties of mushrooms with Cabernet Sauvignon and herbs for a luxurious sauce that perfectly complements the beef.
Ingredients
- •6 pieces skirt steaks, 4 ounces each
- •1 spray Vegetable oil cooking spray
- •2 tablespoons olive oil, divided
- •½ pound French or regular carrots
- •¼ pound baby summer squash, halved
- •¼ pound pearl onions, peeled and halved
- •¼ pound brussels sprouts, halved
- •8 ounces cremini mushrooms
- •4 ounces portobello mushrooms
- •4 ounces button mushrooms
- •1 medium medium white onion, diced
- •2 tablespoons chopped garlic
- •⅓ cup Cabernet Sauvignon
- •24 ounces low-sodium beef broth
- •3 tablespoons cornstarch
- •2 ounces tomato paste
- •2 tablespoons Italian seasoning
Cooking Instructions
- 1.
Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.
35 min
