Onion and Mushroom Sauced Steaks with Roasted Broccoli and Potatoes

I'm sorry I haven't updated my blog in so long! Once my son started waking up as soon as I end my workouts on the weekdays, I haven't had a ton of time to update! Add to that planning a move, packing, moving, and trying to get settled, and being overwhelmed with how many meals I didn't post, I procrastinated a bit! So, let's see how many I get done today! :)

This is my "Fantastic. I want steak but didn't plan a steak meal this week." recipe! It also happens to be my husband's favorite way that I make steaks, so this was actually planned, but I tend to use it when there are a few rogue steaks in my freezer from packs of 6, which seems to be how most steaks I buy come. My favorite pan sauces always include some sort of alcohol, and when I come across a recipe that calls for a different liquid, I always substitute part of it with wine, beer, or liquor, whatever's in my house. I have even made beer and bourbon gravies! If you don't have any in the house, or don't cook with alcohol, you can always use a stock that matches the meat (or a vegetable stock if you aren't eating  meat that night) you're serving the sauce with. Pan sauces are my favorite things to play with, you can make them with juice and soda, even, and they're amazing!!

My favorite way to make any vegetable, which you may be able to tell if you have read a few of my blogs, is to roast them. I adore the caramelization you get when you roast, and, of course, the cheeseaholic I am gets an excuse for gratuitious cheese use!! What goes better with that roasted flavor than a nice slightly sharp cheese?? :)

Looks awesome, right?

To make the steak;

This recipe takes about 30 minutes to prep and cook, but depends on what kind of steak you use.

4 steaks, whichever you like (I used chuck that was leftover from a large package this time.)

grill seasoning

1 tablespoon olive oil

1 tablespoon plus 2 teaspoons Worchestershire sauce, divided

1/2 medium onion, thinly sliced

1 clove garlic, minced

1 cup mushrooms, sliced thick or quartered, about half of a 10oz package

1/4 cup dry red wine (This time I used a Cabernet/Shiraz blend)

1/4 cup beef stock

1/2 tablespoon butter (3 teaspoons if you're scooping it from a tub)

salt

pepper

1 tablespoon thyme, divided

Season the steaks liberally with grill seasoning. In a large skillet over medium-high heat, sprayed with cooking spray and coated with oil, cook steaks to desired doneness (I like medium-rare, so I cooked my chuck steaks about 4 minutes on each side.), sprinkling with the  tablespoon of Worstershire after you flip, and remove from pan to let rest and tent with foil.

Spray the pan with more cooking spray, if necessary, lower the heat to medium, and add onion, garlic, and mushrooms. Cook until the onion is tender and mushrooms begin to brown. Add the 2 teapoons Worchestershire, stir to coat the veggies, and cook until the liquid has evaporated. Remove the pan from the heat so you don't burn your house down, and add wine. Scrape the browned bits off of the bottom of the pan, let come to a boil, reduce heat and simmer until it has reduced by half, about 10 minutes. If you dip a spoon into the sauce, run your finger down the back, and the line stays put, it is ready. Stir in butter until it melts and season to taste with salt and pepper. Stir in half of the thyme leaves. Plate the steaks and top with the sauce and veggies. Sprinkle the top with the remainin thyme.

This recipe makes 4 yummy servings!!

For the roasted broccoli;

This recipe takes about 25 minutes to prep and cook.

2 heads broccoli, cut into long spears (Use those stems! They're yummy and you already paid for them!)

2 tablespoons olive oil (Don't waste your extra virgin to cook with.)

salt

pepper

juice of 1/2 of a lemon (Juice from half of an orange is amazing, as well. Just use an actual orange, don't use what you drink with breakfast. It usually has sugar added, and won't work as well.)

freshly grated parmesan (I also is use swiss on them, which is delicious, also!) 

Preheat the oven to 425 degrees. Lay the broccoli spears on a foil-lined baking sheet, drizzle with olive oil, salt and pepper, and toss to coat well. Spread out in an even layer and roast for 20 minutes, until the florets brown. Squeeze a little lemon juice over the broccoli to brighten it up, and garnish the top with some parmesan cheese.



This serves 4!

To make roasted potatoes;

My husband loves the crispy, brown potatoes on the edges of the foil packet when his mom grills potatoes. I wanted to make them a bit healthier, and the crispy ones are the best, so why not just make an entire sheet pan of crispy potatoes?

This recipe takes about 30 minutes to prep and cook.

4 medium to large Yukon Gold or Russet potatoes, sliced to a medium thickness (Not paper thin, but not terribly thick. Yukon Gold is my favorite!)

2 tablespoons olive oil

salt

pepper

Preheat oven to 425 degrees. In a large bowl, toss the potatoes with remaining ingredients. Spread out on an even layer on a foil lined baking sheet, sprayed with cooking spray. Roast for 20 minutes. Switch on the broiler and broil for 3 to 5 minutes, until the tops turn a nice golden to medium brown and crisp up.

This makes 4 servings, or two and a half if my husband is eating them!