Strip Steak with Red Wine Mushroom Sauce and Mustard Roasted Asparagus

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New Years Eve is always a big affair in my household. We cook decadent comfort food and watch a movie marathon, and this year was no different. With recipes adapted from my new cookbooks, The Chopped Cookbook and Primal Cravings, I present to you a hearty meal that will warm both heart and home:  Steak with Red Wine Mushroom Sauce and Mustard Roasted Asparagus.

Ingredients

Steak:

2 (~12 ounce) boneless strip steaks, about 1 1/2 inches in thickness each
2 tablespoons of your favorite cooking oil (I used olive oil)
1 large dried bay leaf, ground
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
1/4 teaspoon garlic salt
Sea salt and black pepper to taste

Pan Sauce:

12 ounces cremini mushrooms, chopped
1 cup red wine (or red grape juice, if your diet entirely discludes alcohol)
1/2 cup chicken broth
3 tablespoons ghee

Asparagus:

1 bundle asparagus
1 teaspoon paleo-approved prepared horseradish
1 tablespoon whole grain dijon mustard
1 teaspoon olive oil

Directions

  1. Combine all of the ingredients for the dry rub and distribute evenly on both sides of the steak. Set aside.

Strip Steak with Red Wine Mushroom Sauce and Mustard Roasted Asparagus

  1. Preheat oven to 375°F. Chop woody bottoms from asparagus stalks. Combine horseradish, mustard and olive oil and mix. Place asparagus in a single layer on a baking sheet and brush mustard sauce evenly over the asparagus. Place into oven and set a timer for 15 minutes. Toss asparagus half-way through cooking time.

Strip Steak with Red Wine Mushroom Sauce and Mustard Roasted Asparagus

  1. Heat a cast iron pan over medium-high heat and pour in the cooking oil. Place the steaks in the pan and cook until a nice crust has formed on each side, about 5 minutes. Flip and repeat process. Steak should now be at medium rare. If you like yours done a little longer, place the pan into the oven for another five minutes.

Strip Steak with Red Wine Mushroom Sauce and Mustard Roasted Asparagus

  1. Remove steak from the pan set aside to rest. Add mushrooms to skillet and cook until browned, about 3 minutes. Add red wine (or grape juice) and chicken stock and cook until reduced by about half, approximately 5 minutes. Swirl in ghee until sauce is cloudy and thickened a bit.

Strip Steak with Red Wine Mushroom Sauce and Mustard Roasted Asparagus

  1. Plate steaks and asparagus. Top steak with mushrooms and sauce to taste.

Not so sure that strip steak is your thing? Check out our guide on how to find the yummiest steak for you!

Steak and Mushrooms with Pan Sauce and Mustard Roasted Asparagus

Steak and Mushrooms with Pan Sauce and Mustard Roasted Asparagus

Ingredients

  • Steak:
  • 2 (~12 ounce) boneless strip steaks, about 1 1/2 inches in thickness each
  • 2 tablespoons of your favorite cooking oil (I used olive oil)
  • 1 large dried bay leaf, ground
  • 1 tablespoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic salt
  • Sea salt and black pepper to taste
  • Pan Sauce:
  • 12 ounces cremini mushrooms, chopped
  • 1 cup red wine (or red grape juice, if your diet entirely discludes alcohol)
  • 1/2 cup chicken broth
  • 3 tablespoons ghee
  • Asparagus:
  • 1 bundle asparagus
  • 1 teaspoon paleo-approved prepared horseradish
  • 1 tablespoon whole grain dijon mustard
  • 1 teaspoon olive oil

Instructions

  1. Combine all of the ingredients for the dry rub and distribute evenly on both sides of the steak. Set aside.
  2. Preheat oven to 375°F. Chop woody bottoms from asparagus stalks. Combine horseradish, mustard and olive oil and mix. Place asparagus in a single layer on a baking sheet and brush mustard sauce evenly over the asparagus. Place into oven and set a timer for 15 minutes. Toss asparagus half-way through cooking time.
  3. Heat a cast iron pan over medium-high heat and pour in the cooking oil. Place the steaks in the pan and cook until a nice crust has formed on each side, about 5 minutes. Flip and repeat process. Steak should now be at medium rare. If you like yours done a little longer, place the pan into the oven for another five minutes.
  4. Remove steak from the pan set aside to rest. Add mushrooms to skillet and cook until browned, about 3 minutes. Add red wine (or grape juice) and chicken stock and cook until reduced by about half, approximately 5 minutes. Swirl in ghee until sauce is cloudy and thickened a bit.
  5. Plate steaks and asparagus. Top steak with mushrooms and sauce to taste.
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http://ohsnapletseat.com/2017/01/09/strip-steak-with-red-wine-mushroom-sauce/

  • author's avatar

    By: Chrissy R

    Chrissy had a strange relationship with food for most of her life, but really found her niche when she learned about clean eating and juicing. Now she loves to experiment with recipes and share her findings with the world! Read more…

  • author's avatar

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