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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Steak Diane Recipe

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This recipe for Steak Diane is from Mignella Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Rib Eye Steaks
Olive oil
Soy Sauce
2 Tbsp Salted Butter
salt
pepper
½ stick salted butter
2 garlic cloves, chopped fine
1½ lbs. sliced mushrooms
¼ tsp crushed red pepper flakes
½ cup dry Sherry
½ cup Teriyaki Sauce
4 Tbsp chopped fresh parsley
Directions:
Directions:
1. Remove all the steaks from their packaging and place onto a piece of plastic wrap, long enough to cover the steaks completely. Pound each of the steaks to an ¼ inch thickness. Remove the plastic wrap and rub each side of the steak with a little olive oil and a few drops of soy sauce.

2. In a large sauté pan, add the butter and sauté each side of the steaks for one or two minutes. Just sear and don't overcook, as the steaks should be medium rare, and just slightly springy to the touch. Season with salt and pepper and remove each steak to a warm meat platter.

3. Back to the sauté pan, melt the butter and sauté garlic. Add the mushrooms, red pepper flakes. Add sherry and let evaporate a little and then add Teriyaki Sauce and cook over moderate heat, stirring, until the mushrooms are tender.

4. Leaving all of the liquid in the skillet, remove the mushrooms to a bowl, and then boil the liquid until the liquid has reduced by almost ⅓.

5. Add one more tablespoon of butter for glaze.

6. Stir in half of the parsley.

7. Season with salt and pepper.

8. Pour over meat in the meat platter.

9. Garnish with additional parsley.
Personal Notes:
Personal Notes:
Grandma Hayes' favorite.

 

 

 

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