Balsamic-glazed steak perfect for Father’s Day
When I think of Father’s Day, steak always comes to mind. For this easy dinner, the steak is cooked in a sweet and tangy balsamic glaze that coats it.
I like to save preparation time by using frozen chopped onions from the freezer case and sliced mushrooms from the produce department.
Watercress adds a little bite to the salad, and the croutons add a crunchy texture.
Here’s a hint on storing watercress. Wash and dry the bunch of watercress, wrap a damp paper towel around the bottom of the stems and place in a plastic zip bag.
It will keep for a week in the vegetable drawer of the refrigerator.
BALSAMIC-GLAZED STEAK
2 t. olive oil
1/4 c. frozen chopped onion
1/2 c. sliced portobello mushrooms
1/4 c. balsamic vinegar
3/4 lb. grass-fed strip steak
Salt and freshly ground black pepper
Heat oil in a medium-size nonstick skillet over medium-high heat. Add the onion and mushrooms. Saute 3 minutes. Remove to a plate and set aside. Add the balsamic vinegar and cook until it is slightly reduced, about 1 minute.
Add the steak and saute 4 minutes. Turn over and saute 4 minutes for a 1-inch steak. A meat thermometer should read 135 degrees for medium rare and 130 for rare. Return the onion and mushrooms to the skillet for a minute. Add salt and pepper to taste.
Remove steak from skillet, cut into 2 portions and place on 2 dinner plates. Spoon onions and mushrooms on top. Makes 2 servings.
(Recipe by Linda Gassenheimer.)
TOMATO AND WATERCRESS SALAD
2 large tomatoes, cored and cut into wedges
2 c. watercress leaves
1 c. whole wheat croutons
4 T. reduced-fat oil and vinegar dressing
Core tomatoes, cut in half and cut each half into 6 wedges.
Place in a bowl with the watercress. Add the dressing and toss well. Divide between 2 plates and sprinkle with croutons. Makes 2 servings.
(Recipe by Linda Gassenheimer.)