Everyone has that day… You’re exhausted, drained and the last thing on your mind is cooking dinner. But if you are frugal like me… especially when comes to food, then you have stumbled upon the right place. Basically, I’ll be posting delicious quick meals that you can make when you don’t have the time to whip up a dish. Now on to this recipe which can be paired with a red wine, I prefer Merlot and it makes the perfect date night meal.
Prep Time: 5 minutes Cook Time: 20 minutes Serving Size: 2
Ingredients:
- 2-3 pounds of organic skirt steak
- 1 cup of cooking red wine
- 6 cloves of diced garlic
- 1/2 cup of thick chopped button mushrooms
- 4 medium sized red potatoes
- 2 stems of fresh rosemary
- 2 stems of fresh thyme
- 1/2 cup of cheddar cheese
- 1/2 cup of Romano, Parmesan and Asiago cheese
- 1/2 tablespoon of fresh ground pepper
- 1/2 tablespoon of sea salt
- 1/2 tablespoon of garlic salt
- 1/3 cup olive oil
- 2 cups of water
- 1/2 of whole milk
- 2 stems chopped chives
In a skillet on medium heat, drizzle in olive oil and add 4 gloves of the diced garlic (save the other two for the mashed potatoes). After about 2 minutes, before the garlic begins to turn brown add the mushrooms and cooking red wine and proceed to turn the flame down to low and cover.
In the meanwhile, in a small pot bring two cups of water to a boil. Peel potatoes, a little skin can be left on to give the mashed potatoes some color. Add to broiling water and cook on low to medium heat until they are tender and you can stick a fork through them with ease.
Once the mushrooms have cooked down a little you can add your steak. Season both sides with a pinch of sea salt and black pepper and add the steak, thyme and rosemary to the skillet with the red wine and mushrooms and cover. ONLY FLIP THE STEAK ONCE, most people make the mistake of continuously flipping the steak which drains out the natural flavors and juices. (Please Note: if the wine cooks down and evaporates while cooking the mushrooms feel free to add a little more; about 2/3 of a cup).
After the potatoes are nice and tender remove them from the heat, drain and mash with a potato masher. When properly mashed, place the potatoes in a large pan and start the heat on low, stirring for 2 minutes to ‘dry up’ the mash. Next add, the butter, milk, garlic, salt, pepper and cheese to the potatoes while constantly stirring. Lastly, throw in the chopped chives and sit to the side.
By this time, your steak should also be finished. You should cook the steak until each side is a little blackened. The best thing about skirt steak is that its a good piece of meat but it cooks quickly because its so thinly sliced. And Bon Appetit, dinner for two in under 30 minutes.
foodbyrich 