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STEAK WITH MUSHROOMS AND GREEN BEANS
Serves 2
Share the love and a sweetheart steak on Valentine's Day with this recipe for two. While your steak rests, make the red wine sauce in the same skillet, capturing any flavor left behind. Thinly slice the steak to share and pour two glasses of wine! Serve with your favorite green vegetable.
Ingredients
1 sweetheart steak, or 1 (12-ounce) New York strip or ribeye steak
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fine sea salt
6 teaspoons butter, divided
8 ounces sliced cremini mushrooms
1 large shallot, thinly sliced (about 1/3 cup)
1/2 cup dry red wine
1/3 cup beef broth
Method
Pat steak dry and coat with pepper and salt. Set aside. In a medium skillet, heat 1 teaspoon butter over medium-high heat until hot. Add mushrooms and 1 tablespoon water. Cover and cook about 5 minutes or until mushrooms release liquid and start to become tender, stirring occasionally. Uncover and cook 3 to 4 minutes longer or until mushrooms are tender and golden. Transfer to a bowl.
Melt 3 teaspoons butter in the skillet over medium-high heat. Add steak and brown on all sides, until done to your liking. Remove and cover to keep warm.
Add shallot to the skillet and cook until starting to brown, 30 seconds to 1 minute, stirring. Add wine and stir, scraping up brown bits from bottom of pan. Cook until reduced by half, about 3 minutes. Stir in broth and bring to a simmer. Cook until reduced by half, about 3 minutes longer. Remove from heat and whisk in remaining 2 teaspoons butter just until it melts. Slice steak and divide among 2 serving plates. Toss mushrooms with red wine sauce and spoon over steak.
Nutrition
Per serving: 580 calories (330 from fat), 37g total fat, 18g saturated fat, 0mg cholesterol, 500mg sodium, 11g total carbohydrate (1g dietary fiber, 3g sugar), 39g protein
SESAME BEEF WITH GARLIC
Serves 4
Beef coated in sesame, garlic and crushed red pepper has a rich flavor and nutty, spicy finish. Served atop spinach tossed in a simple citrus-miso dressing, this meal can be prepared in a snap. Pair with a side of steamed brown or white rice.
Ingredients
2 teaspoons grated fresh ginger
3 tablespoons red miso paste
1/2 cup freshly squeezed tangerine or orange juice
1 tablespoon canola oil
1 tablespoon finely chopped garlic
1/2 teaspoon crushed red pepper, more to taste
2 tablespoons sesame seeds, mix of black and white if desired, more for garnish
1 1/4 pound sirloin tip steak (about 1 1/2-inch thick)
1 pound baby spinach
Method
Whisk together ginger, miso paste and juice in a small bowl. Set aside.
Preheat a large sauté pan over medium heat and add canola oil. Add garlic, crushed red pepper and sesame seeds and cook, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Transfer to a small bowl. Increase heat to medium-high and add steak. Sear steak for about 4 minutes on each side for medium rare, about 6 minutes on each side for medium well. Transfer to a platter and spread with garlic-sesame seed mixture. Cover and let rest before slicing.
Meanwhile, return pan to heat and stir in ginger-miso mixture, scraping up any brown bits from the bottom of the pan. Sir in spinach and toss to coat. Cook for 1 to 2 minutes until just wilted. To serve, divide spinach among 4 plates. Slice steak thinly and arrange on top of greens. Sprinkle with sesame seeds and serve immediately.
Nutrition
Per serving: 360 calories (150 from fat), 17g total fat, 4g saturated fat, 29g protein, 19g total carbohydrate (6g dietary fiber, 8g sugar), 70mg cholesterol, 870mg sodium
CHICKEN WITH VEGETABLES
Serves 1
We used ground turkey breast meat here, but feel free to use thigh meat or a mix of the two. The darker thigh meat has a little more flavor, but also a little more fat. This method also works using a chicken, beef or veggie burger.
Ingredients
1/4 pound ground turkey, formed into a patty
Salt and ground black pepper to taste
2 teaspoons extra virgin olive oil
1/2 small onion, sliced
1/2 cup sliced mushrooms
1/4 cup frozen green peas
2 tablespoons shredded Swiss cheese
Method
Lightly season patty with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add patty and cook until golden brown on the first side, about 3 to 4 minutes. Flip patty, move to one side of skillet. Add onions, mushrooms, salt and pepper to cleared side of skillet and cook until softened and golden brown, about 5 minutes. Add peas and cook for 1 minute more, checking to ensure patty is cooked through. Sprinkle patty with cheese and transfer to a plate. Spoon hot mushroom mixture on top and serve.
Nutrition
Per serving: 360 calories (200 from fat), 23g total fat, 6g saturated fat, 100mg cholesterol, 470mg sodium, 11g total carbohydrate (3g dietary fiber, 4g sugar), 27g protein