Date Night: Steak with Mushroom and Red Wine Sauce

Hanger Steak with Mushrooms in a Pan Red Wine Sauce

Date Night Steak

Date Night Steak

This  steak recipe is great for a special occasion and so easy to make! The flank steak cooks perfectly with earthy mushrooms and is really delicious!

The great thing about this recipe is you can literally throw everything into the pan and the result is a decadent sauce that tastes like it came out of a restaurant. I made this recipe with my boyfriend over the weekend and it felt like such a treat. This Steak with Mushroom Red Wine Sauce recipe is not for an average night, it is a treat! Since the recipe has butter and wine it’s great to make this on a special occasion.

Mushroom Sauce

Mushroom Sauce

I tried to cut down the butter to the least amount possible as well as the wine. But 1 cup of wine won’t hurt! If I were to make this again I would love to get a really fresh assortment of mushrooms from a local farmers market, but for this recipe we just used button mushrooms sliced thin.

For an extra special treat serve this steak with Hasselback Potatoes. If you are wondering how to make a hasselback potato which is like a cross between a baked potato and a french fry check out my previous post here. If I were to make this again I think I would serve it with cauliflower mash or cauliflower rice, something that would soak up the yummy sauce that the pan and the wine creates.

Date Night: Flank Steak with Mushroom Red Wine Sauce

Date Night: Flank Steak with Mushroom Red Wine Sauce

You can also use pretty much use any cut of steak for this recipe just make sure you change the cooking time accordingly. I used a flank steak because it was cheaper in the super market, however, the recipe calls for hanger. I think skirt steak or filet mignon would be great as well! Use what you have available.

Here’s what you need:

  • 3 tablespoons extra virgin olive oil
  • 1 small yellow onion chopped small
  • 8-12 ounces of mushrooms (button or assorted) sliced thin
  • 3 tablespoons of butter unsalted
  • 1 1/2 pound flank steak (let steak come to room temperature for about 1/2 hour)
  • 1 sprig rosemary
  • 1 cup dry red wine
  • 3/4 cup low-sodium chicken stock
  • 2 tablespoons fresh chopped parsley

What to do:

  1. Heat a medium skillet with 2 tablespoons of oil over medium-high heat. Add mushrooms and onion; cook, stirring occasionally until soft and golden. Season with salt and pepper and transfer to a bowl on the side.
  2. Keep pan hot and melt 1 tablespoon of butter with 1 tablespoon of oil in the same skillet over medium heat. Season steak with salt and pepper liberally. Cook about 3-4 minutes per side depending on thickness of steak with rosemary.  Remove from pan on to a cutting board and let rest with tin foil tent while you make the sauce.
    steak with mushrooms and wine sauce
    Don’t worry about the pan looking burned and brown once you put the wine all the bits lift from the pan and create a yummy sauce.
  3. Pour off extra fat if necessary. Keep pan on heat and add wine; cook stirring up bits on the pan until the wine reduces to 3/4 cup about 3 minutes. Stir in stock and bring to a boil. Let simmer until reduces to about 1/2 a cup about 5 minutes. Whisk in 2 tablespoons of butter. Stir in mushrooms and fresh chopped parsley
    mushroom sauce

    Mushroom Sauce with Parsley

    Thinly slice steak on cutting board against the grain. If desired bring meat back to pan to cover in sauce or put steak in a serving dish and pour mushroom sauce directly over steak.

Enjoy with cauliflower mash or cauliflower rice and a nice green vegetable.

Flank Steak with Mushroom Red Wine Sauce

Flank Steak with Mushroom Red Wine Sauce

When I made this recipe I had a hasselback potato and steamed spinach!




Steak and Vegetable Kabobs with Tzatziki

steak kabob with tazikiTender steak and vegetable kabobs marinated in a blend of olive oil, spices, herbs, and lemon juice. Served with cucumber and mint Tzatziki sauce.

I love to go to Greek Restaurants and have lamb kabob with Tzatziki and lots of hummus. Yum! My favorite Greek Restaurant is on Long Island, NY and called It’s Greek to Me. The restaurant is very small and run by a close Greek Family. The first time I dined at It’s Greek to Me I was a skeptic but you know what they say- Don’t judge a book by it’s cover. This small restaurant is known more for takeout but the lamb kabob, gyro, and hummus are all delicious.

Originally this recipe was going to be made with lamb. However, I had the hardest time finding lamb in the supermarket that wasn’t 20 dollars a pound. Lamb cubes are hard to come by I guess. So after visiting like three supermarkets the game plan switched to steak kabobs. The kabobs were inspired by the flavors of my favorite lamb kabob dish and Tzatziki sauce.

Why Tzatziki?

In case you are not sure what Tzatziki sauce is…. Tzatziki sauce is a Greek sauce served with grilled meats or as a dip. Usually made with yogurt, garlic, cucumber, salt, pepper, mint, and parsley. The Greek yogurt and cucumber make the Tzatziki a healthy and light sauce that goes perfectly with grilled steak kabobs and vegetables.
Tzatziki sauceHere’s what you will need:

  • About 1.5 pounds of cubed steak or your preferred protein
  • 1 red bell pepper
  • 1 pint of grape tomatoes
  • 1 zucchini
  • 2 onions
  • olive oil
  • 2 tablespoons fresh rosemary chopped
  • juice of 1 lemon
  • 1 cucumber remove the seeds
  • handful of mint and parsley
  • about 1 1/2 cups of plain Greek  Yogurt
  • 2 garlic cloves
  • salt and pepper to taste

What to do:

  1. Begin  by marinating steak cubes in olive oil, fresh rosemary, salt, pepper and lemon juice. Let sit for up to 3 hours or as little as 30 minutes. If you are using wood sticks make sure to soak them so they do not burn.
  2. While steak is marinating cut vegetables to go on skewers in medium size cubes.
  3. When ready to make kabobs take meat out of refrigerator and take vegetables out. Make kabobs filling them up alternating between meat and vegetable. Once finished sprinkle with olive oil salt and pepper make sure to coat vegetables.
  4. When finished making kabobs you can let them sit for a minute and start to make the Tzatziki or cucumber sauce. Get a food processor out and prepare cucumber by removing seeds. I left the skin on because I do not mind it. Once you remove seeds put into food processor with plain Greek yogurt, garlic, salt, pepper, and a lot of fresh herbs. Process until it is at your desired consistency. Keep cold in refrigerator.
    Tzatziki sauce
  5. Preheat Grill to high and then grill kabobs for about 10  minutes or until vegetables and steak are charred but not over done on the inside.
    grilled kabobs
  6. Remove from heat and serve steak kabobs with Tzatziki sauce.
    grilled steak kabobEnjoy!!!

Chelsea Market, NYC Bites

Chelsea Market, NYC – Los Tacos No.1

tacosCarne Asada

I visited Chelsea Market for the first time in December. It was Christmas and everything was lit up with lights. For someone who loves food it has so many delicious options! The market is filled with fresh fish, cheeses, wine, lunch bites, restaurant supplies, and places to eat – not to mention Food Network has an office upstairs.

If you are visiting NYC and you love to eat you must visit Chelsea Market. Chelsea is an area of NYC that I have really come to love. The market is surrounded by other little cafes that have outdoor seating on the streets as well as indoor. You can also find shopping on the streets around the market. Inside of Chelsea market besides food and beverages you can find a large room filled with pop-up shop vendors from all around NYC, including many from Brooklyn. They had beautiful hand crafted art, jewlery, and clothing.

On my last trip we found a taco place that did not have any seating and was just a counter but the line was so long. We decided we would try a bit of everything and waited on line at Los Tacos No. 1.

lostacono1They were delicious and very authentic. It was worth the wait. So this time when we went back in the Spring the first place we went was the Taco line. Here’s what we ordered: 2 carne asada tacos 2 pork tacos They were delicious. Last time I tried chicken as well but the carne asada has to be my favorite. If you are visiting go check this place out.

pork taco

 Adobada – marinated pork taco

For desert we ventured around deciding between a few bakeries, a popsicle shop, and a donuts. Of course we decided to go with the donuts. But this isn’t your average Dunkin Donut, Donut, these were smaller and made fresh right in front of you.  The donut shop is called Doughnuttery. As you waited to order you could see the lady skillfully making each donut.

doughnuteryYou could also choose from a menu of different topping sugars to go on your donut. Pumpkin, cocoa, anything you can think of… We got 6 because we did not want to carry any extra around. 3 cinnamon sugar and 3 smoked cocoa with sea salt.

donutsThere were so many good places to choose from it was hard to decide. Soemthing for everyone.. vegetable sushi, juices, crepes, chinese food, farm to table, asian, tacos, bakery, fresh brewed coffee, fish, thai food, gelato, and so much more.

Chelsea Market is perfect if you love to try new foods. However, it can be a bit crowded and mainly with tourist familes. Once you can get around everyone standing around taking pictures it is really nice. Your probably better off going on a weekday.

Love it!

xoxo Hunter

Chimichurri with Skirt Steak

Chimichurri is something I was first introduced to at an authentic Columbian Restaurant called La Finca- and fell in love with! The restaurant left a container of chimichurri on the table and it was fresh and delicious. Their version of chimichurri was very spicy which my boyfriend loved and piled on top of whatever he was eating! It was very authentic, fresh, and full of herbs!


The other day we decided to try and make our own chimichurri for skirt steak. Chimichurri can be used on almost anything though-fish, meat, chicken, vegetables, etc. In case you do not know what chimichurri is – it is a green sauce usually served with meat.

There are many versions of chimichurri, however, it is usually based on chopped parsley, minced garlic, olive oil, spices, and vinegar. Chimichurri originates from Argentina and is loaded with nutritional value. This can be a fresh tangy alternative to Ketchup with low calories!

The ingredients in this chimichurri are simple – parsley (high in vitamin c and also gives you calcium, iron, and vitamin A), salt, pepper, olive oil, lemon juice, garlic (known for health benefits), white vinegar (keeps the tangy taste and helps keep fresh longer), and red pepper flakes. Simple, fresh, and delicious!

Here is my version of an easy Chimichurri with Grilled Skirt Steak: 

Steps for Chimichurri:

1. Combine 1 bunch of chopped parsley, 2 teaspoons crushed red pepper, pinch of salt, pinch of pepper, 1/2 cup of olive oil, 2 cloves of garlic, 1/2 cup of white vinegar, and a squeeze of lemon juice in a mixing bowl bowl.


2. Pour mixture into food processor and turn on for a few seconds until chopped up.

3. Remove and put into bowl for later.


Steps for Skirt Steak:

1. Preheat Grill

2. Marinade Skirt Steak in left over drippings from Chimichurri while grill is pre-heating.

skirt steak

3. Grill on high for about 3-4 minutes on each side.


4. Remove and let rest. Once rested slice and put chimichurri on top.