Steak with Creamy Balsalmic Mushroom Sauce

I love it when I find an excellent recipe! I did a lot of research and looking around this weekend for some good recipes and tried some out this weekend. I found this particular recipe on "A Sweet Pea Chef" website (http://www.asweetpeachef.com/). I've tried some of her stuff before and she does a really nice job on her recipes, so I'm sharing this one with you!

This one was surprisingly easy to make. It sounds a little "fancy" but it took 30 min total to make. What makes this dish so fantastic is the mushroom sauce. And let me stress to you that a good quality balsamic vinegar is essential for this recipe. One of my favorite places to get good quality oils and vinegars is a store called "Oil and Vinegar" (http://oilandvinegarusa.com/). They have a lot of different flavored oils, as well as vinegars. I used a Hibiscus Vinegar for this recipe and it was absolutely fabulous!

This dish is gluten free and my recommendation is to use either Ribeye steak or New York Strip. I paired this dish with homemade mashed potatoes and steamed broccoli and carrots. This one is definitely a keeper in our house and if you love steak, you'll want to make sure you try this one.

Ingredients:

• 4 New York Strip or boneless ribeye steaks
• 2 tbsp. olive oil
• 20 baby bella mushrooms quartered
• 3-4 cloves garlic, minced
• 1/2 tsp kosher salt, plus some for seasoning your steaks
• 1/4 tsp ground black pepper, plus some for seasoning your steaks
• 1/4 cup good quality balsamic vinegar (I used a hibiscus balsamic vinegar)
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 1 tbsp unsalted butter

Directions:

• Heat an outdoor grill over medium heat. Coat each steak evenly with salt and pepper for flavor.
• Place steak on grill and cook for 5 minutes. Then, flip and cook an additional 5 minutes. Cook steak to your desired temperature. While steak is cooking on the grill, start the sauce.
• In a medium saucepan, heat your olive oil over medium-heat. Add mushrooms and saute for 8-10 minutes, until most of the juices have released and the mushrooms start to brown.

                                                          

• Add the garlic and cook and additional minute, allowing the garlic to become fragrant. Add the salt and pepper.
• Add the chicken broth and balsamic vinegar and cook 8-10 minutes or until liquid is reduced by half.
• Add the cream, and stir well. Cook until heated through and then remove from heat. 

                                     

• Add the butter and stir to combine until melted.
• Serve hot over the steaks.

                                     

Southern Style Pot Roast

This has to be my all time favorite recipe for pot roast. I have 2 pot roast recipes that I switch out on a regular basis. This one is savory and full of flavor and I thank Mrs. Paula Deen for this recipe! I found this one back in 2008, tried it out and fell in love. My kids love this one and it's a BIG winner in our house. This one CAN be gluten free if you use gluten free cream of mushroom soup and gluten free beef bouillon granules. It is so important to read those labels! Some cream of mushroom soups are gluten free and some aren't. Same thing with bouillon cubes/granules. I use Lea & Perrins Worcestershire sauce and it is gluten free.

This meal is perfect for a Sunday dinner. Easter is this Sunday and this would be a fabulous recipe to make to accompany your traditional side dishes of mashed potatoes, green beans and corn! Enjoy this one because it's absolutely fabulous :)

Ingredients:

• 1 (3-4 pound) boneless chuck roast
• 1 tsp House Seasoning (ingredients below)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tablespoons olive oil
• 1 cup thinly sliced onion wedges
• 3 garlic cloves, chopped
• 2 bay leaves
• 1 (10 3/4-ounce) can cream of mushroom soup (use a gluten free version if you are gluten free!)
• 1/4 cup red wine
• 2 tablespoons Worcestershire sauce
• 1 tablespoon beef bouillon granules (use a gluten free version if you are gluten free!)
• 3/4 cup water

Ingredients for House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients and store in an air tight container for up to 6 months

Directions for Roast:

• Preheat over to 350 degrees F.
• Once you mix your house seasoning together, rub about 1 tablespoon of the seasoning on the front and back of the roast.
• Heat the olive oil in a large skillet and brown the roast, searing it on both sides.  

                             

• Place the meat in a roaster pan or a 13x9 casserole dish.
• Add the onions and garlic to your skillet for 1 to 2 minutes to absorb the leftover roast juices.

                             

• Now place the onions and garlic in the roaster pan with the meat and bay leaves.

                                            

• Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. 
• Pour over the roast. Add water.

                             

• Cover pan with foil and bake 3 to 3.5 hours or until tender.Once done, tear apart and you are ready to serve!

                             

Cook's Note - If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly. Then, pour back on your pot roast.

Marinated Flank Steak

Oh my goodness this is a fabulous marinade recipe for flank steak. I'm a huge fan of flank steak, but this marinade is over the top in flavor! It's so super easy to make this. Last night, I got home from the gym at 10:00pm, whipped up this marinade in 10 minutes and let it marinate in the fridge on my flank steak for 16 hours. I got home from work today, popped it on the grill and it was ready in 15 minutes. So easy and if you are a "plan ahead" kind of person, you'll appreciate this recipe.

This is gluten free BUT make sure you read the label of your soy sauce. Some brands of soy sauce have gluten and some don't...so read those labels! Check your Dijon mustard label too.

Enjoy - this one is amazing and I have no idea where it came from. I've had this recipe stuck away in an old folder  since 2006 so I'm claiming it as mine :)

Ingredients:

• 1/2 cup canola oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon Mustard
• 2 cloves garlic, mined (use fresh)
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak

Directions:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and the ground blank pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning the meat to coat it thoroughly. Cover and refrigerate for at least 6 hours.

• Preheat your grill for medium-high heat.
• Place the grill on the steak. Grill meat for 7 minutes per side, or to desired doneness.