GRILLED STEAKS WITH MUSHROOM PIQUANT
INGREDIENTS
1 1/2 lb grilling steaks (strip, ribeye,
tenderloin)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons olive oil
8 oz sliced baby portabellas
1/2 cup red wine
1 cup beef gravy
1 teaspoon Dijon (or spicy) mustard
1/2 teaspoon Creole seasoning
2 tablespoons herb garlic butter
PREP
• Preheat grill pan on medium-high (or preheat grill).
• Season steaks with salt and pepper (wash hands).
STEPS
1. Place steaks in grill pan (or on grill); grill 3-4 minutes on each side or until 145°F (for
medium-rare). Let steaks stand 5-10 minutes before serving.
2. Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan, then add
mushrooms; cook and stir 1-2 minutes or until lightly browned. Stir in wine; cook and stir
1-2 minutes until liquid has reduced by about one-half.
3. Whisk in gravy, mustard, and Creole seasoning; cook and stir 3-4 minutes or until hot.
Remove sauce from heat; whisk in butter. Drizzle sauce over steaks; serve.
WATERMELON FETA SALAD
INGREDIENTS
4 oz feta cheese
2 lb watermelon slices (or quarters)
8 oz grape tomatoes
3 tablespoons olive oil
2 teaspoons white balsamic vinegar
1/2 teaspoon kosher salt
3 cups arugula greens (about 5 oz)
1 cup sliced red onions
PREP
• Cut feta and watermelon into small bite-size pieces.
• Cut tomatoes in half.
STEPS
1. Whisk oil, vinegar, and salt to blend; set aside. Place arugula, onions, and tomatoes in
salad bowl.
2. Add vinaigrette; toss to coat. Add cheese and melon; serve.
First Coast Living