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Ribeye Steaks with Balsamic Mushroom Sauce Recipe
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Provided By
The Beef Checkoff
Recipe and photo courtesy of The Beef Checkoff
www.BeefItsWhatsForDinner.com
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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Servings:
Ingredients
2 beef ribeye steaks, cut 3/4 inch thick (about 9 to 12 ounces each)
Salt and pepper
1 package (8 ounces) cremini or button mushrooms, cut in half
1 teaspoon dried thyme leaves, crushed
3/4 cup balsamic vinegar
2 tablespoons butter
1/4 teaspoon salt
Directions
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 3/4-inch thick steaks 8 to 10 minutes (1-inch thick steaks 12 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Remove steaks; keep warm. Season with salt and pepper, as desired.
Add mushrooms and thyme to same skillet; cook and stir 3 to 5 minutes or until tender. Remove mushrooms; set aside. Add balsamic vinegar to skillet; increase heat to medium-high. Cook and stir 7 to 10 minutes or until browned bits attached to skillet are dissolved and sauce is reduced to 1/4 cup. Stir in butter, mushrooms and 1/4 teaspoon salt. Cook and stir until heated through.
Serve sauce with steaks.
Nutrition information per serving (1/2 of recipe): 55 calories; 26 g fat (13 g saturated fat; 9 g monounsaturated fat); 176 mg cholesterol; 1106 mg sodium; 17 g carbohydrate; 1 g fiber; 59 g protein; 20.4 mg niacin; 3 mg vitamin B6; 3 mcg vitamin B12; 5 mg iron; 93 mcg selenium; 17 mg zinc.
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