For our part of the world, school starts back today. And now that we’re back in the swing of things, nighttime gets a little hectic with homework, soccer practice, dinner and bedtime.

So here’s a great time-saving school night dinner to keep you going. Enjoy!

Steak with Garlic Sauce Dinner

Steak with garlic sauce is paired with sesame pea pods and rosemary bread for a memorable dinner. Great for any night of the week since it’s ready in 15 minutes.

How to Do it in 15 Minutes:
Put up water for the pea pods
Broil the steak
Make the garlic sauce while the steak’s cooking
Make the pea pods
Prep the bread
When the steak is finished, toast the bread

Four ingredients never tasted so good (not including oil, salt, and pepper.) You’ll find yourself using the garlic sauce for just about anything – short of drinking it straight from the pan.
Ingredients
1½ pound flank steak
½ teaspoon salt
¼ teaspoon ground black pepper

Sauce:
4 tablespoons butter
2 cloves of garlic, minced
pinch of ground black pepper
½ teaspoon Worchestershire sauce
Cooking Instructions
Heat broiler. Season steak with salt and pepper.
Broil steak about 6-inches from heating element, turning once, about 8 to 10 mintues, or until medium rare.

Sauce: In small saucepan over medium heat melt butter. Add garlic, pepper, Worcestershire sauce and any accumulated steak juices.
Make it Faster
Two teaspoons bottled crushed garlic can be used in place of 2 minced garlic cloves
Tips & Tricks
Smash garlic cloves with the flat side of a large knife to easily remove the cloves’ skin
Nutrition Facts
Servings per Recipe: 4
Amount Per Serving: 6 ounces Flank Steak and 1 tablespoon Garlic Sauce
Preparation Time: 2 minutes
Cooking Time: About 10 minutes
Ready In: 12 minutes
Servings: 4

Photo courtesy of recipes.kaboose.com.

Check out the entire article here.

This amazing recipe for Cabernet Filet Mignon comes to us from WhatsCookingAmerica.net.

It looks absolutely divine. And . . . isn’t red wine the perfect complement to a spectacular steak? I think so.

Click here for the entire article on the Web. Or just read below . . .

My husband was in “steak heaven” with this simple and easy steak! You can either cook the steak by Pan-Searing or a very easy technique called Sear-Roasting. Photo shows the steak with some cubes of blue cheese on top.

Don’t forget to check out my Cabernet Filet Mignon dinner menu which includes this fantastic Cabernet Filet Mignon.

Cabernet Filet Mignon

2 (4 to 6 ounce) 1-inch thick filet mignon steaks
Olive oil
Coarse kosher salt, and freshly ground black pepper
1/2 cup cabernet wine (can substitute any dry red wine)
1 to 2 tablespoons butter

Buying Steaks:

Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands). Be careful not to over season, as the seasonings are to enhance the flavor of the meat and not to cover it up.

Using the Pan-Searing or Sear-Roasting techniques (see below techniques), proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

Rare – 120°F
Medium Rare – 125°F
Medium – 130°F

Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.

Makes 2 servings.

In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don’t stick to the bottom, for 5 to 6 minutes per side. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to Cabernet-Cherry Sauce). Serve whole or slice thin and fan onto individual serving plates.
 

What’s today? Tuesday?

Sounds like a good day for a steak.

Okay, any day sounds like a good day for a steak. So here’s a fun recipe that features port wine. You can’t go wrong there!

Port Glazed Ribeye
(Serves 4)

4 10 oz. Ribeye
2 Cups Beef Stock
2 Cups Port Wine
1 Shallot, minced
1 sprig, Thyme
2 Tbsp. + 1 tsp. Butter
Salt and Pepper

In a small sauce pan, sweat the shallot in 1 tsp. butter, add thyme and beef stock and reduce to ¼ Cup.  Add port wine and reduce to 1/3 Cup and remove from heat.  Whisk in the remaining butter, ½ Tbsp. at a time. Grill steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.)  Using a pastry or basting brush, coat each ribeye evenly with the glaze and serve.