Grilled Steak with Sautéed Mushrooms and Tomatoes

Description:

Grilled steak paired with sautéed mushrooms and tomatoes is a hearty, flavorful dish perfect for a satisfying dinner. The juicy steak is complemented by the earthy mushrooms and the sweet acidity of the tomatoes, creating a balance of textures and flavors.

Ingredients:

For the Steak:

• Steak (ribeye, sirloin, or your favorite cut): 2 (about 1 inch thick)
• Olive oil: 2 tablespoons
• Garlic powder: 1 teaspoon
• Salt and black pepper: to taste
• Fresh rosemary or thyme (optional): 2 sprigs

For the Sautéed Mushrooms and Tomatoes:

• Mushrooms (button, cremini, or portobello): 8 oz (sliced)
• Cherry or grape tomatoes: 1 cup (halved)
• Garlic: 2 cloves (minced)
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Balsamic vinegar: 1 tablespoon (optional, for extra tanginess)
• Salt and pepper: to taste
• Fresh parsley or basil: 2 tablespoons (chopped, for garnish)

Optional Ingredients:

• Red onion: ½ (sliced, sautéed with the mushrooms)
• Red pepper flakes: ¼ teaspoon (for a touch of heat)
• Parmesan cheese: 2 tablespoons (shredded, for garnish)

Tips for Success:

1. Rest the steak: After grilling, let the steak rest for 5 minutes to retain its juices.
2. Don’t overcrowd the mushrooms: Sauté mushrooms in a single layer to allow them to brown rather than steam.
3. Use high heat: For a nice sear on the steak and caramelization on the vegetables, ensure your pan or grill is hot.

Steps to Make It:

1. Prepare the Steak:

1. Pat the steaks dry with paper towels and rub with olive oil, garlic powder, salt, and pepper. Let them sit at room temperature for 20-30 minutes for even cooking.
2. Preheat your grill or skillet over high heat. If using a skillet, add a drizzle of olive oil.
3. Grill or sear the steak for 4-5 minutes per side for medium-rare, or cook to your desired doneness (use a meat thermometer: 135°F/57°C for medium-rare, 145°F/63°C for medium).
4. Remove from the grill or pan and let rest, tented with foil, for 5 minutes.

2. Sauté the Mushrooms and Tomatoes:

1. Heat butter and olive oil in a large skillet over medium heat. Add the mushrooms and cook for 4-5 minutes, stirring occasionally, until golden and tender.
2. Add the garlic and cook for another minute until fragrant.
3. Toss in the cherry tomatoes and cook for 2-3 minutes until they soften slightly but still hold their shape.
4. If using balsamic vinegar, drizzle it over the mushrooms and tomatoes, and stir to combine. Season with salt and pepper to taste.

3. Assemble and Serve:

1. Plate the steak and top it with the sautéed mushrooms and tomatoes.
2. Garnish with fresh parsley or basil and sprinkle with Parmesan cheese if desired.
3. Serve with a side of mashed potatoes, roasted vegetables, or a crisp green salad for a complete meal.

Recommendations:

• Wine Pairing: Serve with a robust red wine like Cabernet Sauvignon or Malbec to enhance the richness of the steak and mushrooms.
• Add a side sauce: A dollop of chimichurri or garlic herb butter adds extra flavor to the steak.
• Meal Prep: The mushrooms and tomatoes can be prepared in advance and reheated when ready to serve.

Nutrition (Per Serving, Approx. 2 servings):

• Calories: ~450
• Protein: 40g
• Fat: 28g
• Carbohydrates: 10g
• Fiber: 2g
• Sodium: 600mg

Grilled Steak with Sautéed Mushrooms and Tomatoes is a delightful dish that’s easy to prepare yet elegant enough for a special occasion. Enjoy the bold flavors and satisfying textures of this classic pairing!