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Weekly Recipes ~ This Week's Recipe |
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Terrific Strip SteaksYou can substitute four three-ounce filets for the strip steaks in this recipe. Be sure to have the strip steaks closely trimmed to eliminate extra fat.
 Ingredients:
2 (10 oz.) strip steaks, 1 inch thick
2 tbsp. butter
3 green onions, sliced
1/3 cup dry red wine
1 tsp. Worcestershire sauce
2 medium tomatoes, diced
4 ounces fresh mushrooms, quartered
Instructions:1. Trim fat from steaks. Melt butter in heavy skillet. Add steak to skillet. Cook to desired doneness, turning once (8 to 11 minutes for medium rare).
2. Add green onions, red wine, and Worcestershire sauce. Cook and stir for 1 minute. Add mushrooms and tomatoes. Bring to a boil; reduce heat. Simmer, uncovered, for about 2 minutes or until vegetables are tender. Season to taste with salt and pepper.
Notes:Selection & Storage: Choose tomatoes that are smooth, plump, and heavy for their size. Look for good red-orange color if you plan to use them right away, or slightly yellow if you are going to store them for a couple of days. Good quality beef is bright red, shiny, firm, and springy to the touch. Store beef tightly wrapped in plastic wrap or foil in the coldest part of the refrigerator for three days. Or, beef may be frozen in airtight foil for 1 year.
Preparation: To seed tomatoes, cut them in half and squeeze out the seeds and juice. To peel tomatoes, dip into boiling water for ten seconds; the peel will slip off easily. Strip steaks may be broiled, grilled, or pan-fried.
Times:Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Serves:This recipe is appropriate for 2 people.
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