Date Night Dinner: Pan Roasted Flatiron Steak in a Red Wine Sauce topped with Mushrooms for Mommy and Daddy

I made this last weekend for our at home date night dinner. The at home date night is totally under rated. It's so nice to put our little guy to bed and then step into a delicious smelling kitchen where candles are lit, music is playing, and wine and my hubby are waiting. To me it's not only more cost effective, it's more romantic (even if we're both in sweats!).  This steak is melt in your mouth delicious, and so easy to make. I served this with roasted broccoli and cauliflower, but you can serve it with any veggie you like. Enjoy!

Here's what you need for 2 servings:
2 flatiron steaks
1 tbsp Herbs de Provence
salt
pepper
3 tbsp unsalted butter
2 tsp olive oil
1 tsp onion powder
2 cups cremini mushrooms
1/2 cup red wine

Melt 1 tbsp butter in a medium sized skillet over medium high heat. Add mushrooms and onion powder. I'm always reminded of Julia Child every time I'm cooking mushrooms "don't crowd the mushrooms". Saute mushrooms until tender, about 5 minutes. Remove to a plate and set aside. Melt 1 tbsp butter with 2 tsp olive oil in the same skillet. Season steaks with salt, pepper and Herbs de Provence. Place in skillet and cook for 4 minutes on each side. Add the last tbsp of butter. Pour wine over steaks in skillet. Spoon wine over steaks.  Let wine reduce and spoon over steaks again. Add mushrooms back to skillet. Cook for 1 more minute. Place steaks on a plate, top with mushrooms and spoon sauce over steaks. Serve and enjoy!

4th of July BBQ

So here's one of my favorite grill recipes for Mommy and Daddy:

Marinated Skirt Steak (from Alton Brown)
1/2 cup olive oil
1/3 cup soy sauce
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 Tablespoons dark brown sugar
2 pounds skirt steak cut into 3 or 4 equal pieces

Put olive oil, soy sauce, garlic, lime juice, pepper flakes, cumin, and brown sugar in a blender or food processor and blend. Put steak in a large heavy duty Ziplock bag and pour marinade over it. Put in fridge for 1 hour. Take out and grill to your liking.

Spinach Salad (my own dish)
1/3 cup olive oil
1/4 balsamic vinegar
1/3 cup sugar
2 tablespoons soy sauce
1 garlic clove minced
1 package raman noodles
1/2 cup sliced almonds
1 tablespoon sesame seeds
2 bags organic baby spinach

Combine olive oil, balsamic vinegar, sugar, soy sauce, and garlic in a small bowl and stir well. Put aside this will be your dressing.  Smash dry raman noodles in package. Throw away seasoning mix that comes with the noodles we will not be using that. Heat a medium nonstick pan on the stovetop, do not add oil to pan, put smashed raman noodles, sliced almonds, and sesame seeds in the pan and toast until golden brown. Wash baby spinach and place in large salad bowl, pour dressing over the salad and toss well. Sprinkle toasted noodles, almonds and sesame seeds over the top and serve.