Steak with Mushrooms
Ready for dinner bliss? It doesn't get much better than this Steak with Mushrooms. If you don't fall in love, I promise to come over and take care of the leftovers.
- 2 cups Holland House Red Cooking Wine
- 4 sprigs fresh thyme
- 1 teaspoon minced garlic
- 1 teaspoon crushed red pepper flakes
- Salt and pepper to taste (I used 1/2 teaspoon each)
- 16 ounces steak
- 1 tablespoon olive oil or butter
- 8 ounces riced cauliflower
Place the red cooking wine, thyme, garlic, crushed red pepper, salt and pepper in a small saucepan over high heat.
Bring to a simmer and then reduce the heat to medium.
Cook for 10 minutes, or until the mixture has reduced by more than half.
Cool completely and remove the thyme sprigs.
Place the steak in a shallow dish or large zip-top bag. Marinate for four hours, or overnight.
Preheat the grill or grill pan to high heat. Brush with oil.
Remove steak from marinade and discard the marinade.
Grill to desired doneness. (See above for temperatures.)
Rest for 10 minutes.
Meanwhile, spray a large skillet well will oil and heat to medium high heat
Add onion, and cook for 4 minutes, until it starts to soften.
Add the mushrooms and season with salt and pepper. Cook for 8 to 10 minutes, until golden brown.
Add cooking wine, and cook for 2 more minutes, or until the pan is dry.
Remove from pan, and tent to keep warm.
Wipe the skillet if necessary and add oil. Heat to medium heat.
Add the cauliflower, garlic, salt, and pepper. Cook for 7 to 10 minutes, until tender.
Calories: 422kcal | Carbohydrates: 11g | Protein: 26g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 94mg | Potassium: 867mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 32.4mg | Calcium: 40mg | Iron: 3.3mg