STEAK IN RED WINE SAUCE. Recipe by Linda Gassenheimer. Olive oil spray; 3/4 pound grass-fed strip steak, about 3/4 inch thick; 4 medium-sized shallots, sliced (about 1/2 cup) ...

Move steak to one side of skillet, lower heat to medium and add shallots and mushrooms to the open space of the skillet. Cook for a further 2 minutes. Cook 1 further minute if you prefer meat more ...

1 lb sirloin steak, thinly sliced; 2 cups bowtie pasta; 1 bell pepper (red, yellow, or green), sliced; 1 onion, thinly sliced ...

Place steak flat in pan, and reduce heat to medium. Cook to desired degree of doneness, 2 minutes to 2 minutes and 30 seconds per side for medium-rare. Transfer steak to a cutting board.

Transfer steak to a plate; cover with foil to keep warm. Make sauce: Add 1 halved and thinly sliced small onion to pan; cook, stirring often, until starting to soften, about 3 minutes.

Preparation. Step 1. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes.

Add the ham hock or slab bacon, vinegar, 2 cups of the stock and the beans. Increase the heat and bring to a boil. Reduce the heat to low and simmer gently, barely bubbling, until the beans are ...

This Sauce Recipe Goes With Everything From Steak to Pasta Whip up this delicious herbal condiment in minutes. It keeps in the fridge for months, ready whenever you need to liven up a dish.

In the same skillet, cook the shallots and garlic over moderate heat, stirring, until softened, 2 minutes. Add the wine and cook, scraping up any browned bits, until almost evaporated, 3 minutes.

Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side.