These past few weeks have been crazy. Between being out of town every weekend for the past month, to seriously overcommitting myself on several blog projects, to general insanity at the office, I feel like I’ve barely had time to catch a breath, let alone plan a menu or go grocery shopping. Don’t get me wrong, I’m not complaining. I love being busy and everything has been 100% worth it. But I’m exhausted and I haven’t really felt like cooking. But a girl can only eat so much takeout before she starts to feel sick, and I knew that, despite the fact that I felt like collapsing onto the couch and not getting up until bed, it was time to cook a real dinner.
I came up with this porcini dusted steak with red wine sauce and a summer-y green bean, corn, and tomato salad on a whim, and I couldn’t have been happier with it. The steak was rich and flavorful, with a perfect crust of powdered mushrooms. The salad was light and fresh, featuring some of the best that August has to offer. And the whole thing was on the table in under 15 minutes. Which meant I could get back to the couch and put my feet up in half the time it would have taken to get a pizza delivered.
- 1 pound ribeye steak, cut into four portions
- 4 dried porcini mushrooms
- 1 Tbs olive oil
- ½ cup red wine
- 1 Tsp butter
- salt and pepper
- Pat the steaks dry with a paper towel — drying the steaks will help them get a nice sear. Season with salt and pepper. Using a spice grinder or a sharp knife, process the porcinis into a fine powder. Sprinkle the porcini powder over both sides of the steak, and use your hands to press the seasonings into the meat a little to help it stick.
- Heat a frying pan — preferably cast iron — over medium-high heat. Once your pan is nice and hot, add the oil. Let the oil heat up for a minute and add the steaks. Cook for 3 minutes on each side for medium rare. Remove the steaks from the pan and let them rest. Turn the heat down to medium and add the wine to the pan. Stir it to loosen up and bits of browned steak in the bottom of the pan. Allow the wine to simmer and reduce by about half. Stir in the butter and remove from heat.
- Spoon the sauce over the steaks.
- 1 pound fresh green beans, trimmed
- Kernels from 2 ears of corn on the cob
- 1 cup grape tomatoes, halved
- 2 Tbs sesame oil
- 1 Tbs rice vinegar
- pepper to taste
- Bring a large pot of water to a boil. Add the green beans and cook for 2 minutes. Immediately drain into a colander set in the sink and rinse them with cold water to cool them off.Transfer the beans into a large serving bowl. Toss together with the remaining ingredients.
I’m submitting this to Souper Sundays at Kahakai Kitchen.
Want dessert? Check out these individual sized fruit pies (cherry and apple & fennel pollen) that I posted over at Five Star Foodie earlier this week.