Garlic Butter Steak with Red Wine
Mushrooms Over Spinach
I rarely eat meat but when I do, I like to make sure I eat a quality, free-range, farm raised, antibiotic-free meat. I typically like a more tender steak like rib eye steak or filet mignon. Try not to pick out a piece that has a lot of fat in the middle. You want some fat or marbleizing because it makes your steak more tender, but you do not want a large slab of fat running through your steak. I like to grill my steaks since the grill gives the steak a distinct taste and personally I like a grilled steak (This part is where my step-dad or brothers come in).
What You Need for Steak Marinade:
Your preference of meat
Olive Oil
Red Wine Vinegar
Italian Herbs
Salt and Pepper
What To Do:
Take the piece of steak and with a fork, poke holes throughout the piece. Place the steak in a bowl and drizzle on olive oil to coat. Rub the olive oil into the steak and then pour on some red wine vinegar (I don’t measure, I eyeball it by how full my bowl is and how many pieces of meat are in it). Sprinkle on salt, pepper, and Italian herbs. Put as much as you would like on. Remember to be careful with the salt. You can always add more, not take any away. Rub down your steak again and let it sit in the marinade for about an hour.
While the steak is marinating, start on your garlic butter.
What You Need for the Garlic Butter:
1 Stick of Room Softened Butter
2 Cloves of Garlic, crushed
Salt
Plastic Wrap
What To Do:
With a blender, whip together the butter, garlic, and a pinch of salt until combined. On a large piece of plastic wrap, place your butter in the middle of the plastic wrap. Start by spreading the butter into a tube shape, eventually using the plastic wrap as your guide. Place in the refrigerator until your steak is ready to eat.
While the steak is on the grill, start making the red wine mushrooms.
What You Need For the Mushrooms:
Package of Mushrooms
Olive Oil
Red Wine
Butter
Salt and Pepper
What To Do:
In a large skillet pan, coat the bottom with olive oil. Slice your mushrooms and add to the pan. Sprinkle with some salt and pepper and stir. When the mushrooms are getting tender, add in about 1/4-1/2 cup of wine. Let it cook for a bit and add 1 tablespoon of butter. It makes the sauce taste a little bit richer. Cook for a couple more minutes so that the flavors can really incorporate together.
When the steak is cooked to your desired preference, let it rest for a few minutes so the juices can stay inside the steak. I quickly sauted some spinach and made mashed potatoes to complete this dish. I topped that with the steak and mushrooms with a pat of the garlic butter on top!
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