Dinner Brought To You By: The Taste of Home Cookbook
Here's What You Need:
8 green onions, sliced
2 garlic cloves, minced
1 cup beef broth
2 tablespoons balsamic vinegar
1/2 teaspoons dried thyme
1/2 teaspoon pepper
2 beef ribeye steaks (8 ounces each)
1 cup sliced fresh mushroom
Here's What You Do:
In a small bowl, combine the onions, garlic, broth, vinegar, thyme and pepper. Place steaks in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade from steaks. Broil 4-6 inches from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done, 170 degrees).
Meanwhile, place the remaining marinade in a small saucepan. Bring to a boil over medium heat; cook and stir for 1 minute. Stir in the mushrooms. Serve with steaks.
I still have some learning to do when it comes to making steaks. But I'm getting better. Overall it wasn't bad. But I have to say that the stressful thing about learning to make steaks is that they are expensive and I hate learning how to make them and if it doesn't go well then I feel like I waste money. But I'm getting better so I feel like I'm not really wasting money anymore. I still haven't figured out how to make them nice and tender though. Like I said I'm still learning.
Along with this meal is a favorite of ours: roasted asparagus. So here's your bonus recipe:
1 pound asparagus
olive oil
salt & pepper
Trim the ends of the asparagus, put on a baking sheet, toss with olive oil, salt and pepper. Bake at 425 degrees for 10-15 minutes. And voila!
Delicious! I'm split about the steak still but you should definitely try the asparagus. Yum!
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