Bistro Dinner

Mmm. The other night, we had a fancy schmancy dinner right here at home. Well, fancy except for the screw-top bottle of Merlot that I used. But I digress... I was craving some red meat, so it was time for a steak dinner. Being rather chilly for outdoor grilling, I got the bright idea to sear the steaks on my cast iron skillet. The result was a quick & easy gourmet meal (20 minutes from start to finish for the steak & sauce).

Bistro Steak with Mushroom Sauce

• 2 flank steaks
• olive oil
• salt & pepper
• 3-4 baby portobello mushrooms, cleaned & sliced
• 1 shallot, thinly sliced
• red wine
• 2 tbsp parsley, chopped
• butter

Preheat cast iron skillet until it registers 450 degrees (or drops of water disappear immediately on contact). Rub steaks with olive oil and salt & pepper to taste. Cook 4-5 minutes per side for medium rare, turning once.

Meanwhile, in a small skillet, saute the shallots with olive oil until translucent, about 6 minutes. Add mushrooms and butter and saute an additional 3-4 minutes, until mushrooms soften. Add a splash of red wine and saute until the liquid evaporates, about 3 minutes. Remove from heat and add parsley. Serve steaks with a small dollop of butter and then top with mushroom sauce. We enjoyed ours with sauteed green beans and oven-baked fries.