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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From Locust Grove, Oklahoma, Linda Foreman suggests this quick steak with sauteed mushrooms and beans and a zesty dipping sauce for cool-weather evenings. To complete the meal, she serves with steak fries, potato salad or pasta and cold beer or wine. Ingredients:
2 boneless beef sirloin steaks (6 ounces each) |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon olive oil |
3/4 cup sliced fresh mushrooms |
1-1/2 cups frozen cut green beans, thawed |
1/4 cup beer or nonalcoholic beer |
2 garlic cloves, minced |
dipping sauce: |
1 tablespoon prepared horseradish |
1 tablespoon ketchup |
1 tablespoon honey |
Directions:
1. Rub steaks with salt and pepper. In a large skillet, cook steaks in oil over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
2. In the same skillet, saute mushrooms for 2 minutes. Add the beans, beer and garlic; cover and cook for 10 minutes or until beans are crisp-tender.
3. Meanwhile, in a small bowl, combine dipping sauce ingredients. Serve with steaks and vegetables. Yield: 2 servings.
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