All you need:
1 (16 to 18 oz) beef T-bone steak, 1/2-inch thick
1 tsp kosher salt
1 tsp Hy-Vee cracked black pepper
1/4 c. crumbled blue cheese
1 tbsp Hy-Vee Select extra-virgin olive oil
1/4 c. finely chopped shallots
1/4 c. merlot
1/4 c. plus 2 tbsp Hy-Vee beef broth
2 tbsp Hy-Vee butter, softened
1 c. thinly sliced baby bella, shiitake and/or oyster mushrooms
1 clove garlic, minced
1 tbsp chopped fresh thyme
All you do:
Trim fat from steak; season both sides of steak with salt and pepper.
Preheat grill for direct cooking to medium heat. Grill steaks for 18 to 21 minutes for medium-rare (145 degrees) or 22 to 25 minutes for medium (160 degrees), turning once halfway through grilling.
Meanwhile, for sauce, in a medium sauté pan heat olive oil over medium heat. Add shallots and sauté until soft. Add merlot; continue cooking until reduced to a syrup-like consistency. Add broth and cook until bubbly. Stir in butter until melted. Gently toss in mushrooms and garlic; cook until mushrooms are slightly tender. Sprinkle with thyme.
Let cooked steak rest for 5 minutes. Top with blue cheese crumbles and serve with mushroom sauce.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 21g
Trans fats: 0g
Daily nutritional values:
10% vitamin A
8% vitamin C