Friday Night Obsession

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January 17, 2014 by caitlinvaclark

We are obsessed. We have had the same Friday night dinner two weeks running – Steaks with Red Wine Mushrooms and Roasted Kale. We’d probably have it again tonight if we weren’t on an evening flight to Copenhagen. Instead we will be grabbing a sad airport sandwich. Ew. But by some divine intervention, we did manage to secure a table at Noma tomorrow! So really I should be saving my appetite anyways.

Seared Steak w/ Red Wine Mushrooms & Roasted Kale- A Perfect Friday Night Dinner: A Broad Cooking

This is a perfect Friday night dinner because it takes about 20 minutes to make but has all the trappings of a restaurant quality meal. Plus it’s healthy so it won’t leave you feeling blah going into the weekend. You can throw it together at the end of the work day after a long week. Then sit back and enjoy with the rest of the bottle of wine you use in the sauce.

Happy weekend!!!

Seared Steak w/ Red Wine Mushrooms & Roasted Kale - A Perfect Friday Night Dinner: A Broad Cooking

Seared Steak with Red Wine Mushrooms and Roasted Kale

Serves 2

2 (1/2″ thick) strip steaks
1 tsp mushroom thyme salt
1/4 tsp cracked black pepper
12 oz. kale, stemmed and chopped
2 1/2 Tbs olive oil, divided
1 1/2 tsp Greek seasoning
8 oz. cremini mushrooms, sliced
1/4 cup red wine
1/4 cup beef broth
1/2 Tbs butter

Preheat oven to 400˚F.

Season steaks on both sides with mushroom thyme salt and pepper. Let sit for 10 minutes to come to room temperature.

Toss kale with 1 tablespoon olive oil and Greek seasoning. Spread out onto two baking sheets. Roast for 10 minutes then swap the baking sheets in the oven, moving the top sheet to the bottom rack and visa versa. Continue to roast until crisp and slightly brown, about 2-5 more minutes.

While the kale roasts, heat a large skillet over high heat. Drizzle steaks with 1/2 tablespoon of olive oil and sear to desired doneness, about 2 minutes for each side for medium/medium rare.

Remove steaks and let rest. Turn heat down to medium and remaining olive oil and mushrooms to the skillet. Sauté mushrooms for 6-8 minutes, until browned. Place on top of the steak.

Add red wine to the pan and deglaze. Continue to simmer for 2 minutes then add beef broth. Cook until reduced by half. Melt butter into the sauce and pour over the steaks. Serve with kale.


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