Balsamic and Wine Glazed Steak plus the Best Green Beans Ever!

Balsamic and Wine Glazed Steak

On my continual quest to incorporate mushrooms into my cooking, I stumbled upon this recipe.  I mean steak, balsamic vinegar, and wine – how can this be wrong?

Ingredients:

• 2 Teaspoons Cooking Oil
• 1 Pound boneless Beef Top Loin or Top Sirloin Steak, cut into ½ - ¾ inch thick strips
• 3 Cloves Garlic, minced
• 1/8 Teaspoon Crushed Red Pepper Flakes
• ¾ Cup dry Red Wine
• 2 Cups sliced, fresh Mushrooms
• 3 Tablespoons Balsamic Vinegar
• 2 Tablespoons Soy Sauce
• 4 Teaspoons Honey
• 2 Tablespoons Butter

Source: Better Homes & Gardens

Preparation:

            In a large skillet, heat Oil over medium-high heat.  Add the Steak strips and reduce the heat until medium.  Cook for 10-13 minutes, or until the Steak reaches desired done-ness, turning meat occasionally.  Once cooked, transfer the Steak to a platter and keep warm.

            Next add the Garlic and Red Pepper to the skillet and cook for 10 seconds and remove skillet from heat.

            Carefully add the Red Wine, return skillet to the heat and boil for 5 minutes or until most of the liquid has evaporated.  Now add the Mushrooms, Vinegar, Soy Sauce, Honey and return mixture to a simmer.  Cook for 4 minutes or until the Mushrooms are tender.  Lastly stir the Butter into the skillet until melted.  Spoon the Sauce over the Steak.  Oh-so-yummy – this dish is hearty with a slight tanginess that is simple, elegant and delicious to boot!

Best Green Beans Ever

So this recipe is courtesy of Aquaman’s mother and I could not be more thankful!  I request it at every holiday and could eat it everyday without fail.  Try it and see if you don’t agree…

Ingredients:

1 Pound Green Beans, ends snapped off, washed and drained

1 Onion, chopped

3 ½ Tablespoons Bacon Pieces

1-2 Tablespoons Liquid Smoke – mesquite variety

Preparation:

            First, bring a large pot of salted water to boil.  Add the Green Beans and boil until tender, about 10-15 minutes.

            Drain the Beans and return to the same pot.  Toss in the Onion, Bacon and Liquid Smoke.  Stir to combine and this side is ready to serve. 

I love the smoky flavor and crunchiness of the Onion.  This dish is almost too good to be true.

Balsamic Pork, Pierogies and Beans!

Do you have 30 minutes tonight?  If so, I highly recommend this one plate pleaser!  This meal is the perfect combination of all things yummy – pork, green bean, pierogies and a sumptuous balsamic vinegar glaze.

Ingredients:

• 1 - 16.9 ounce package of frozen Potato and Onion Pierogies
• 12 ounces of Green and/or Wax beans (about 3 Cups)
• 1 - 1 Pound Pork Tenderloin
• 2 Tablespoons Olive Oil
• ½ Cup Balsamic Vinegar
• 2 Teaspoons chopped, fresh Rosemary

Source: Better Homes and Gardens

Preparation:

To begin, slice the Pork into ½ inch thick medallions.  Gently flatten the Pork slices by hand to ¼ inch thickness.  Lightly sprinkle each medallion with Salt and Pepper. 

 Next bring a large pot of water to boil.  Cook the Pierogies and Beans according to the package directions.   

While the Pierogies and Beans are cooking, heat the Olive Oil in a large skillet over medium heat.  Add the Pork medallions and cook them 2-3 mintues per side.  They should be browned on both sides and be sure that no pink remains.

Once the Pierogies and Beans are done, drain and divide them among serving plates.  Nestle the Pork medallions atop the Beans and Pierogies.

Now it’s time for the Balsamic Vinegar.  Drain the fat from your hot skillet and then add the Vinegar, making sure to scrape up any browned bits.  Cook until reduced by ½, about 1-2 minutes.  Drizzle the Balsamic reduction over each plate of Pork, Pierogies and Beans and add the Rosemary as the finishing touch.

How can it get any better than that? 6 basic ingredients transform into a scrumptious and well-balanced meal, perfect for a busy weeknight, but also elegant enough for special occasions.

Because the crispiness of the Green Beans is one of the delightful things about this meal, I wouldn't necessarily advise freezing this.  The recipe above serves 4 and I doubt you'll have any issues with left overs!

Just in case you're still unsure check out this close-up...