Steak and Artichoke Night!

Oh for yummy, we had steak and artichokes tonight. I love spring when artichokes are on sale, and I really enjoy eating them. DH doesn't care too much for the process, but he seems to like the taste! There are many ways to cook artichokes, but I am boring and steam them. I may need to mix it up a little and find new ways to prepare them. I am open to suggestions! I serve them with Miracle Whip and/or melted butter with lemon. Delish! (I am also taking ideas for jazzing up the sauces...)

STEAK! I lucked out and got some good ones at the grocery store for not too much money. I feel like I got a heckuva deal on dinner tonight, no complaints! My favorite way to prepare inexpensive cuts is with a marinade recipe I found in a Kraft Food & Family magazine, tweaked just a bit.

Steak Marinade

1/2 c A-1 Steak Sauce (I haven't tasted another pre-bottled sauce that has the right flavor)
1/2 c Balsamic Vinaigrette salad dressing
1 tsp oregano
2-4 cloves garlic, pressed
1-2 lbs steak - I used round steak

Whisk together all ingredients. To prepare the garlic, I prefer to use my press, but you could also mince if you don't have a press.
Place steak into a gallon size zipper bag and pour half of marinade over meat. Seal bag, shake and gently squeeze to coat, and place in refrigerator to marinate, 30-60 minutes.
Grill to your preference, and serve with remaining marinade as steak sauce.

Artichoke drool photos...

Tortellini with Beef and Sun-Dried Tomatoes

This is a quick meal that works well for us on nights when we go to hockey games and only have a short time to prepare dinner.

Tortellini with Beef and Sun-Dried Tomatoes

INGREDIENTS
1 Tbsp Olive Oil
1/2 lb Beef, in small cubes or slices (I buy stew meat when in a hurry)
1 oz sun-dried tomatoes in olive oil, about 1/8 cup
Garlic Powder
Onion Powder
Italian Seasoning
Cooked Tortellini (I buy Buitoni's in the refrigerator section)
Grated Parmeson or Romano

DIRECTIONS
Heat Olive Oil in a skillet on medium heat
Add beef to the skillet
Sprinkle with garlic powder, onion powder and Italian Seasoning, to taste. I use about 1/8 tsp garlic powder, 1/8 tsp onion powder and about 1/4-1/2 tsp Italian Seasoning
Brown beef until cooked through, add tomatoes and reduce to low
Stir and heat for 1-2 additional minutes
Toss with Tortellini, sprinkle with cheese and serve
Serves 2

Steak with Cabernet Mushrooms

This is a quick, easy recipe with just a handful of ingredients. I use a rosemary, garlic flavored olive oil, but it isn't necessary. I usually use a portabello mushroom, but I had button mushrooms in the fridge tonight. The portabello just give it a bit of a richer, earthy flavor. For the Cabernet Savignon, I just use whatever I plan to drink with dinner. Other wines would probably work, I just think this pairs particularly well with a Cab so it's what I use. I've also made this without wine and it turned out as well. It's a fairly forgiving recipe.

The mushrooms just before adding the wine, garlic, salt and pepper.

The mushrooms are done and the steaks are just warming a bit.

I served this with a light cucumber salad and corn on the cob.

Steak with Cabernet Mushrooms

INGREDIENTS
Steaks of your choice, I used sirloin steaks
Sliced Mushrooms, I used button, but prefer portabello
1 1/2 Tbsp Olive Oil, flavored or not
1 Tbsp Butter
1 clove garlic, diced or crushed (or 1 tsp crushed garlic from a jar)
Cabernet Savignon
Salt
Pepper

DIRECTIONS
Steaks:
Pour Olive Oil and heat skillet on med high
When hot place steaks in pan and sear
Turn heat down to medium and cook to desired level of doneness. 8-10 minutes flipping half way through for 3/4" steaks to medium-rare. (Time you cook will depend on how thick the steaks are and how well done you like your steaks)
Remove steaks to a plate temporarily

Mushrooms:
Turn the heat down to medium-low
Add butter and mushrooms to the skillet and stir gently
As the mushrooms are coated with the butter the brown fond and bits of meat will come off the bottom of the pan and mix with the mushrooms turning them a lovely brown color
As they begin to soften add the garlic, a splash of the Cabernet Savignon (at least a tablespoon, but more won't hurt so long as you don't go overboard), salt and pepper to taste
Saute until liquid is reduced, about 2-4 minutes
Add steaks back to the pan to warm through
Place the steaks on plates and cover with mushroom mixture