New York Strip Steaks With Mushrooms & Onions In Red Wine
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #24758
August 26, 2016
Categories: Dinner, Main Dish, Beef, Steak, Vegetables, Mushrooms, Onions, Southern, Quick Meals, Romantic Dinner, Weeknight Meals, Skillet, Stove Top, High Protein, No Eggs, Wine more
"Hearty meal that is great served with some broccoli and blue cheese mashed potatoes for a side."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (249.2 g)
- Calories 231.6
- Total Fat - 9.9 g
- Saturated Fat - 3.3 g
- Cholesterol - 97.2 mg
- Sodium - 1120.4 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 2.5 g
- Sugars - 2.9 g
- Protein - 26.9 g
- Calcium - 56.7 mg
- Iron - 4.5 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.2 mg
Step 1
Sprinkle steaks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat a large heavy skillet over medium high heat. Add 1 tablespoon oil to the skillet; swirl to coat. Add steaks to skillet; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from the pan, and keep warm.
Step 2
Add the remaining 1 teaspoon oil to the pan; swirl to coat. Add onion, rosemary, and mushrooms; cook 5 minutes, or until the mushrooms begin to brown. Sprinkle the mushroom mixture with flour; cook 30 seconds.
Step 3
Add wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter to the pan, stirring until the butter melts.
Step 4
Cut the steaks across the grain into thin slices. Serve with the sauce.
Tips & Variations
No special items needed.
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