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.

                                     

Italian Marinade Steak and Vegetable Kabobs

I just have to share this recipe because it is one of my favorites and it's so good for you! It's getting really warm here in Arizona. It's Jan 26th and it's 80 degrees outside! That's what I love about living in Arizona...I get to enjoy warm weather and grill almost year round!!

So, yesterday I made steak and vegetable kabobs. This is my sister in law's recipe. It's really easy, but for best results you should let it marinate for at least an hour. If you let it marinate overnight, you'll get the best results! You can also use shrimp or chicken.

This recipe calls for a dry Italian Seasoning Mix. If you are Gluten Free, you need to make sure to read the labels. I know Wishbone's dry Italian Seasoning Mix is Gluten Free, but Kraft's version isn't...so read your labels!

Ok, so here it is!  I serve this with a side of brown rice and a salad.  Enjoy!

Ingredients:

• 1 to 2 lbs of sirloin (or your favorite steak)
• 1 red pepper
• 1 green bell pepper
• 1 yellow pepper
• 1 package of whole mushrooms
• 1 medium onion

Marinade:

• 1 package of dry Italian Seasoning Mix
• 1/2 cup olive oil
• 1/3 cup apple cider vinegar
• 1 tsp of dry oregano
• 2 tablespoon fresh squeezed lemon juice

Directions:

• Cut your steak into cubes
• Cut your peppers into cubes
• Cut your onion into wedges
• Take the steak and all vegetables and put them in a large mixing bowl.
• Take your Italian Seasoning Mix packet and put in a small Tupperware with a lid.  Add 1/2 cup olive oil, 1/3 cup apple cider vinegar, oregano and lemon juice to the dry seasoning mix and shake until well combined.
• Once well combined, pour the marinade into the bowl of vegetables and steak.  
• Mix well and let marinate in the refrigerator for at least 1 hour (longer is better).
• After at least an hour, you are ready to make your kabobs.  
• Take the meat and vegetables and place onto you skewers.
• Grill the kabobs until the meat reaches the temperature you want (I like mine cooked medium, so the sirloin I cut is 1 1/4 inch thick and I grill the kabobs 10 minute each side.)

Once the kabobs are done, serve over rice with a side salad.