Posted by: timscooking | April 19, 2010

Saturday Night Steak Dinner

A while back, I wrote about a great, inexpensive “date night” meal using chicken. Response to that idea was good, but many of you requested ideas for having a classic “date night” meal, steak, without  mortgaging the house or children in the process.

Chain restaurants have never my favorite and the good local places are just too darn expensive.The other issue is with the size of the portions they serve for the price. Does anyone really need to eat 12 to 16 ounces or more of steak in one sitting? Some would say, “Positively!” I say that anything over 4 to 6 ounces is just a heart attack waiting to happen. My idea is to substitute some of your protein requirements with another source, in this case, mushrooms, for a satisfying meal that could cost as much as $20 per person in a restaurant.                       

I started with a porterhouse steak that my local butcher had on special this week, topped it with a sherry mushroom sauce, added some roasted redskin potatoes on the side and made a salad topped with a cucumber-dill dressing.

This recipe could easily serve 4, or you could save half the steak for the next day and add slices to a lunch salad.

 Ingredients

1 lb. redskin potatoes

2 tbsp. olive oil

salt and pepper

1 lb. porterhouse or other better cut steak

4 oz. sliced white mushrooms

4 tbsp. butter

1/4 c. sherry (Get your sherry from the wine department. Do not use something labeled “cooking sherry”)

1/4 c. mayonnaise

1/4 c. sour cream

2 tbsp. lemon juice or white wine vinegar

2 c. cucumber, seeded and diced

3 tbsp. chopped fresh dill

6 c. mixed lettuces

2 plum tomatoes, large diced

3 thin slices red onion

Preheat the oven to 375 degrees F.

Quarter the potatoes, soak in cold water for ten minutes, remove and pat dry with either paper towel or a clean, dry tea towel. place on rimmed baking sheet, drizzle with 2 tbsp. olive oil, season with 1 tbsp. kosher salt and 1 1/2 tsp. fresh ground back pepper. Stir to coat and spread out on the baking sheet. Roast for 30 minutes.

Meanwhile, make the dressing by combining the mayonnaise, sour cream, lemon juice, cucumber, and dill in the bowl of a food processor or blender. Pulse until the cucumber is finely chopped. Turn the processor on low and slowly add a 1/4 c. of olive oil to the dressing until all is incorporated. Season to taste with salt and pepper. Pulse to combine and set aside.

When the potatoes are about finished, heat a grill pan on medium-high. Pat the steak dry and season with salt and pepper. Place on grill pan. After 2 minutes, use tongs to turn steak 90 degrees. Wait another 2 minutes, flip steak and repeat on the second side. Remove the potatoes from the oven and cover the pan with a sheet of foil to keep warm. Place the grill pan with the steak in the oven for 10 minutes.

Heat a saute pan on medium, add 2 tbsp. butter. Once the butter has melted, add the sliced mushrooms and a 1/2 teaspoon of salt and 1/4 tsp. of fresh round back pepper. Saute the mushrooms until they begin to change color. Remove the pan from the heat and add the sherry. Reduce the heat to low allow the sherry to reduce. Add the remaining butter to the pan and stir until all of the butter has melted.

 Remove the grill pan from the oven and place the steak on a cutting board. Cover with foil and let rest for ten minutes. Meanwhile, combine the lettuce, tomato and red onion with a 1/4 c. plus 2 tbsp. of the dressing, arrange on chilled salad plates. Once the steak has rested, allowing the juices to redistribute, slice thinly against the grain. Arrange 4 to 6 slices on each plate, spoon some of the mushrooms and sherry sauce on top. Add potatoes and serve.

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