Going through the freezer a couple of nights ago looking for an elusive bag of green beans, I stumbled on a grass-fed piece of steak that Jedd bought at the farmers market this fall.
I marinated it in lemon juice and pepper and threw together an insanely simple wine sauce.
Are you in a rush for dinner? This might be your newest favorite weeknight meal.
Lemon Pepper Steak with Red Wine Shallot Sauce
1 6 oz. boneless steak
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 tablespoon unsalted butter
1 shallot, sliced
½ cup low-sodium chicken broth
¼ cup dry red wine
1 tablespoon fresh oregano, roughly chopped
Place the steak in a large resealable plastic bag with the lemon juice, olive oil and black pepper. Marinate for 1 hour.
Preheat grill. Season both sides of the steak with salt. Grill steak for 5 minutes. Flip and grill for an additional 3-5 minutes for medium-rare. For medium, cook for 5-7 minutes. Let rest for 10 minutes, so the juices redistribute.
While the steak grills and rests, start the sauce.
In a small sauce pan, melt the butter over medium heat. Add the shallot and stir well for 3 minutes. Turn the heat off and add the broth and wine. Turn the heat back on low and let sauce reduce by half. Add the oregano just before serving.
Serve the sauce on the steak. It’s also really good with sauteed greens.
Mmms. Steak, sauce and greens.
(Photo by Launie Kettler)