Ribeye with Balsamic Mushrooms


Rib Eye
Balsamic Ribeye with Mushrooms


2 Beef rib eye steak, cut ¾ inch thick

Salt and pepper to taste

8oz mushrooms

1 tsp, thyme

1 tsp garlic

¾ cup balsamic vinegar

1 tbsp. oil

1 tsp mustard

Carrot, Zucchini, Broccoli, 4oz of each

Potatoes, cubed

1 tsp Olive oil

Salt and pepper to taste

1 tsp rosemary



Heat skillet over medium heat. Season steak with salt, pepper, thyme and garlic to desired taste. Place in hot skillet and cook 8-10 minutes on each side. Add mushrooms and mustard, and cook, stirring for 3- 5 minutes or until tender. Add balsamic vinegar to skillet, and stir in olive oil. Let simmer for 5 minutes. Remove from heat.

Steam zucchini, carrots, and broccoli until tender. (About 10 minutes).

Serve steak with steamed vegetables and roast potatoes.

Roast Potatoes

  • Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
  • Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.




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