Imagine you are driving home from work thinking about the ribeye steak you want to make for dinner. It sounds really good, but you're tired and don't want to make a big fuss of it so you decide to just grill the steak and maybe do a simple side salad.
After arriving home you go to the refrigerator and discover some mushrooms that need to be used. You sigh knowing that you should use them lest they go to waste. So you slice them up before going outside to preheat the grill.
While waiting for the grill to preheat you surf through some favorite food blogs and discover a roasted carrot dish from Stumptown Savoury. Hmmm, you think to yourself, I just got some carrots in the CSA box. You read through the recipe and decide that it's the perfect side dish for the steak. You go right to work prepping and roasting the carrots, which, happily, is very easy to and quick to do.
Once the carrots are roasting you rub the steak with olive oil, salt and pepper, toss it on the grill and shut the lid.
Upon entering the kitchen you remember the sliced mushrooms. The carrots are done so you remove them from the pan and, using the same oil and butter, add in the mushrooms. You think some fresh rosemary and garlic would be nice so you toss those in, too. Then you add in a tablespoon of butter and flour and mix it around before adding in about a 1/3 cup of chicken stock. You keep stirring until the sauce starts to thicken.
While the sauce is coming together you dash outside to flip the steak, cooking it until it's a nice medium rare. Once it's rested you slice it and top it with the mushroom sauce and plate it alongside the roasted carrots.
Now, imagine cutting into the perfectly cooked steak topped with the velvety, rich mushrooms. You try the carrots and discover they are sweet and buttery and the perfect steak companion. The dinner is so good you decide to write it up on your blog, which makes you laugh because 45 minutes earlier you were too tired to do anything special-- what a difference a few simple ingredients make!
Grilled Ribeye Steak with Mushroom Sauce
2 boneless ribeye steaks
1 and 1/2 cup mushrooms, sliced
3 tablespoons olive oil
2 garlic cloves, crushed
1 sprig rosemary
1/3 cup chicken stock
1 tablespoons butter
1 tablespoon flour
Rub the steaks with olive oil, salt and pepper. Grill over medium heat to desired doneness.
In a medium pan heat 3 tablespoons of olive oil over medium heat. Saute the mushrooms for 3 minutes or so before adding in the garlic and rosemary. Continue to cook for 2 or 3 minutes. Add in a tablespoon of butter and the flour, stirring to combine. While stirring, add in the chicken stock. Allow the sauce to reduce for 2 or 3 minutes, until thickened. Remove the garlic and rosemary before serving. Season with a few pinches of salt and pepper.
Visit Stumptown Savoury for the roasted carrot recipe.