Rosemary Steak Dijon Skillet

Monday, June 14, 2010

Here is a really delicious recipe that is a great use up for those fresh summer veggies. I happened upon this recipe by accident. One day I was planning to make my Rosemary Dijon Steak Brochettes but it was pouring down rain and I figured I wouldn't be able to use the grill that evening. Instead, I changed up the marinade a little, and sauteed the steak in a skillet with the vegetables. It turned out so yummy and so the recipe stuck! I serve this over couscous or quinoa, but you could serve it over rice or noodles, or all by itself, whatever you like!

Rosemary Steak Dijon Skillet
  • 2 lbs steak, cubed (I used bottom round but you can use any cut you like)
  • 1/2 cup dry white wine
  • 4 sprigs fresh rosemary, removed from the stems
  • 1/8 cup dijon mustard
  • 2 tbsp. steak sauce
  • 2 tbsp. Worcestershire sauce
  • 1/8 vegetable oil + 3 tbsp for cooking
  • 1 tbsp. garlic powder or 4 garlic cloves, minced
  • salt and pepper to taste
  • 1 large zucchini, chopped
  • 1 medium onion, sliced
  • 1 pint grape or cherry tomatoes
  • 1 cup sliced mushrooms (optional)
Place the steak into a large ziplock bag or Foodsaver bag. In a bowl, whisk the next 7 ingredients together until well combined. Stream in the vegetable oil, mixing well and pour over the steak. Seal the bag and marinate in the refrigerator 2-8 hours (or longer, the longer you leave it, the more flavorful it will be). After marinating the desired amount of time, heat the oil a large, deep sided skillet over medium high heat.  Add the steak and ALL of the marinade and cook, stirring frequently, until the liquid has reduced by half, about 5 minutes. 

Add the zucchini, the onion, and the mushrooms (if using) and continue to saute until the vegetables are soft, another 5 minutes. Add the tomatoes and cover. Cook until the tomatoes easily pop and release their juices, about 5 more minutes, then continue to cook uncovered, stirring frequently, another 5 minutes. Serve over noodles, couscous, quinoa, or rice.

I put the mushrooms as optional in this recipe because I leave them out. I happen to LOVE mushrooms, but David can't stand them and will not eat them. It's really unfortunate because mushrooms are totally yummy!

Anyway, that is all for now. Until next time, happy and HEALTHY cooking and EATING!

Oh, and here are some gratuitous shots of my adorable son playing in the sink. I'm not a proud mommy or anything =).


furygirl3132 said...

Just stopping by from Welcome Wednesday to say hello! I have been following your blog for a little while and love all of your great recipes! Hope you have a beautiful day!


beingzaraandzidan said...

wow! what a cute blog.I am here from Welcome wednesday & i am newest follower & hope u follow back too.

trippingtiffies said...

Following you from Welcome Wednesday!


LoveLivesHere said...

This blog will be great! (following you from Welcome wednesday!) I really want to start cooking more but have no idea where to start.

RenaeF said...

I found you on Welcome Wed. and am so excited I am just starting a journey to eat organic and not eat processed foods!

frenchieliza said...

Welcome everyone! Thanks for visiting! I hope you will come back!

Jill said...

Hi! It's nice to meet you :) I grew up in Iowa :) I'm dropping by via Keepin' Company Thursday and now Follow your blog :)

~ Jill

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