Delicious Pan Fried Steak and Vegetables
Serving Size / Yield
- 2 steaks
- 1⁄2 bunch asparagus, cleaned and woody stems removed
- 1 tablespoon fresh rosemary, chopped
- 2 cups cleaned and sliced portabello mushrooms
- 1 cup red wine
- 2 shallots, chopped
- 1 garlic clove, minced
- 1 1⁄2-2 cups halved cherry tomatoes
- 3 tablespoons butter
- 1 tablespoon olive oil
Pat 1-2-pinches of salt into the side of each steak. Take out a large saute pan or iron skillet and heat to medium high. Place steaks in pan and sear. Cook on each side until they are done to your liking. Remove from skillet, place on a plate, and insert plate into oven at 200 degrees F.
Heat olive oil in the same pan you used to cook steaks in. Add mushrooms, shallots, garlic and a pinch of salt and pepper. Sweat at medium until tender. Add rosemary, asparagus and red wine and raise heat to medium-high. Cover and cook for 5 minutes. Uncover and add tomato slices. Stir periodically until the liquid becomes syrupy. Squish tomatoes and add butter in chunks. Turn down heat to medium and let the butter melt.
Take steaks out of the oven and add them to plates. Divide vegetables between plates and serve.