Grilled Steak with Portobello Mushroom Red Wine Reduction and Pasta

perfect.

unwind cooking

Steak and Mushrooms

Serves 4 to 6

• 10 to 12 ounces of pasta (rigatoni works well)
• 1 teaspoon olive oil
• 1-1/4 to 1-1/2 pounds grass fed flank steak (or tenderloin)
• sea salt and cracked black pepper
• 6 ounces baby portobello mushrooms (about 6 stuffing mushrooms), sliced
• 2 large shallots, finely chopped
• 3/4 cup dry red wine such as a Cabernet Sauvignon
• 2 tablespoons fresh parsley, chopped
• 1/2 cup chicken or beef broth
• 2 tablespoons butter

1. Cook pasta according to instructions on package.
2. Fire up a 12-inch iron skillet (a stainless steel skillet will work too) to medium-high heat. Add olive oil. Place steak over hot grill and cook 3 to 4 minutes per side for medium rare doneness. Remove steak and set on a platter to rest. Season both sides of steak with salt and pepper to taste. If using a stainless steel skillet, add a splash of red wine…

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