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.
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Porcini Dusted Ribeye Green Bean, Corn, and Tomato Salad
A spice grinder is ideal for processing the porcini mushrooms into a fine powder, but a knife works just as well. Cut the mushroom into thin strips, then cut cross-wise to create tiny pieces no larger than coarsely ground black pepper.
Ingredients
- 1 pound ribeye steak, cut into four portions
- 4 dried porcini mushrooms
- 1 Tbs olive oil
- 1/2 cup red wine
- 1 Tsp butter
- salt and pepper
- 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
Instructions
- 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.
- 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.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 455kcal Calories from fat 307 | |
| % Daily Value | |
| Total Fat 34g | 52% |
| Saturated Fat 12g | 60% |
| Transfat 1g | |
| Cholesterol 80mg | 27% |
| Sodium 715mg | 30% |
| Carbohydrate 13g | 4% |
| Dietary Fiber 4g | 16% |
| Sugars 5g | |
| Protein 24g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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I’m submitting this to Souper Sundays at Kahakai Kitchen.
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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.
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Great quick meal! The ribeye looks perfectly cooked. I can’t imagine waiting to dig in to take pictures!
The meal looks wonderful! I really love the bean salad, so fresh and summery. It’s booked marked.
It looks like the perfect meal for a busy night! 😉 Thanks for sending the salad to Souper Sundays–so nice to have you back this week.
Nice combination..I love that salad with corn, looks so fresh. I wanna try it when I have free time.
A terrific summer meal! I love the porcini dusting on the steaks!
Very nice recipes, love the rub for the meat, thanks for sharing.
This looks so delicious! I may need to use this as the debut recipe for “Dexter Sunday” at the end of September.
I’m not a big red meat eater, but I love the sound of that Green Bean, Corn, and Tomato Salad! Thanks for sharing!
You had ME at 15-minute dinner; you had my husband at ribeye. Looks great!
What an impressive looking meal, I can’t believe it was a 15-min meal!
so hungry right now.
I was considering a purchse of some juicy ribeyes that i foolishly declined… might have to go back and get them. I havent had a steak in forever!
It looks absolutely perfect. I seriously can’t believe this only took 15 minutes. I’ll keep this one on the back burner the next time I’m feeling lazy and want something delicious to eat.
Wow, what a meal!
I never thought to use dried mushroom to “dust” a steak…only you’ll think out of the box like that, Lauren, exhausted or no!
wow looks wonderful hope you get a much deserved rest this weekend
I thought I was busy but you have been even more so with all of these projects! I don’t know how you do it girl.
I love the idea of powdering the mushrooms and using the as a rub…fantastic meal.
What a novel way to use dried mushrooms. I bet they added great flavor. You sound like a busy gal, but what a fantastic meal you put together!