My husband and I have been trying to save money by reducing our spending especially with the cash outflow that happens every holiday season.
And hello, I run a food blog which means we’re big fans of eating out and trying new foods and restaurants which isn’t exactly conducive to saving money.
So I decided I wanted to make us a nice steak dinner to replace what we would normally go out to get.
It’s definitely not the cheapest meal grocery wise, but at my market I managed to get New York Strip at $8.99 a lb, which considering I ended up buying about 1.4 lb wasn’t bad (I think it totaled $12 something). Throw in a head of broccoli, some mushrooms and shallots, plus a loaf of bread and the total ends up being a little above $20 for four meals (assuming you have sherry, balsamic vinegar and beef stock on hand).
Compare that to the $37 – $45 we’ve paid for a quality steak at a steakhouse and I think I’m getting a steal while giving us a bit of a treat.
There is one caveat. I actually ended up making this meal twice. The first time I only made enough for two servings in an effort at money conservation and when I was almost done cooking disaster struck.
I was trying to explain to my husband how to slice the loaf of bread (I know, right?) and wasn’t paying as much attention as I should have been. My tongs either released or hit something or who knows what but my beautifully cooked medium rare steak fell to the floor!
Heart sinking as I stared at it, we ended up throwing it out. Now technically, I could have followed the 5 second rule and washed it off but it was definitely one of those argh frustration moments. As my husband ate his portion (although he did offer to split it with me, but seriously, it was like a 4 oz steak after cooking) he assured me that it was fantastic and he was loving every bite.
Which means I ended up making this meal again so I could actually get to eat it too, and this time I made sure to make 4 portions worth!
As for my sides I wanted to keep them pretty simple. A thin slice of bread worked to soak up any leftover mushroom and shallot sauce. I had picked up this gorgeous head of broccoli at the grocery store so ended up tossing the florets with a bit of olive oil, then roasted at 425 for about 22 minutes, stirring halfway through. Then I just seasoned it simply with salt, pepper and a bit of lemon juice. With the bread and broccoli this definitely felt like an indulgent steak dinner.
- 1 1/4 lb New York Strip, cut into 4 steaks
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp freshly ground black pepper
- Salt, to taste
- 1 ½ tsp canola oil
- 6 shallots, thinly sliced into half moon shapes
- 16 oz sliced baby bella mushrooms
- 3 cloves of garlic, minced
- 1/2 tsp Italian Seasoning or Thyme
- 2 cup beef stock
- 4 tsp sherry
- 2 tsp balsamic vinegar
- 1 1/2 tsp cornstarch
- Salt and Pepper, to taste
- Heat 1 tsp canola oil in pan over medium high heat. Saute shallots for 5 - 6 minutes, or until extremely soft and tender (if you have time/are super patient, feel free to also caramelize the shallots over low heat for an extra delicious twist).
- Add garlic and mushrooms to pan. Season with Italian seasoning and continue to cook for another 8 - 10 minutes until mushrooms have released their liquid and most of the liquid has evaporated.
- Mix beef stock, sherry, balsamic vinegar and cornstarch in a small bowl until cornstarch is well incorporated and dissolved. Pour beef stock mix over mushroom/shallot mix in pan.
- Bring to a boil and continue to cook for another 15 minutes, stirring every other minute until most of the liquid has completely reduced to form a thick sauce of mushrooms and shallots. Season with salt and pepper, to taste.
- Sprinkle both sides of steaks with garlic powder, onion powder, pepper and a dash of salt.
- Heat ½ tsp canola oil over medium heat until pan is hot. Sear steaks on each side for about 3 minutes per side. Let rest.
- Serve steaks with shallot mushroom sauce over top. Feel free to serve with a slice of bread to sop up any remaining topping.