This crimson sangria has a flavor that is bursting with fruit and a spicy undertone. Enjoy it on a warm summer night over lots of ice. This delightful beverage has only 80 calories per serving and is sweetened with Truvia® natural sweetener.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
| Yield: | 2 steaks |
Ingredients
- 2 (6 ounce) flat iron steaks
- 2 tablespoons olive oil
- ⅛ teaspoon cayenne pepper, or to taste
- 1 teaspoon ground black pepper
- 1 tablespoon ground paprika
- 1 teaspoon salt
- 1 ½ teaspoons dry mustard powder
- 1 ½ teaspoons garlic powder
- 3 tablespoons olive oil
- ½ cup dry red wine
- 1 cup sliced portobello mushrooms
Instructions
- Allow the steaks to come to room temperature.
- Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
- Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
- Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C).
- Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
- Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.
Nutrition Facts
| Calories | 711 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 3 g |
| Protein | 38 g |
| Saturated Fat | 12 g |
| Sodium | 1280 mg |
| Sugars | 2 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |
Reviews
I had Marsala wine on hand, so I used that. Superb!
I started this on the fly, not realizing till the steaks were basically done that the recipe called for two 6 oz steaks. I had grabbed two 1.25 NY strips from the store instead and put them in the skillet and pretty much followed the directions to the letter. I cooked them about 2.5 minutes on each side at the tail end of the recipe once I realized the mess up and hoped for the best. Hands down, the most perfectly cooked, most flavorful, juiciest steaks I have ever had. My wife is somewhat picky and she absolutely agreed. It was probably just the high of putting a lot of work into something and having it turn out good. There’s your grain of salt. My wife raved for two weeks about the mushrooms, too. She will not eat mushrooms under any circumstances. I think this recipe has her looking to add them to a lot of hot dishes now, which is pretty neat to see since I’m all about ‘em. It definitely worked out since I really have never cooked much of anything other than grilled hamburgers and hot dogs. My wife threw some cut up garlic cloves about half way through because she loves it, so other folks might like that too. Next time I make them, we’ll probably have more tweaks but for now, it stays a 5 star meal in my book.
I added onions with the mushrooms and it came out delicious!!
Excellent with rave reviews from my non-eating spouse. He even asked for a repeat.
Good…got great reviews from family!
Wow – Great Recipe- Will do again and again. Leftovers were spicy and dark – almost better that original.
Amazing flavor. I added onions to the sauce, though.
This turned out to be really easy and quick and totally delicious. I will probably put more mushrooms in it for my personal taste next time but fine just like it says. My steaks were slightly larger than 6 oz so I made about 25% more of the paste and it was just enough.
Delicious! Took an inexpensive piece of meat to new levels! Made as is the first time and second time doubled the mushrooms and tossed in 1/4 cup of sliced onion that needed used. Left all other ingredients as is. This is a keeper – thank you for submitting!
I loved the flavor of the rub with the wine and mushrooms. I didn’t change a thing! The meat I had to cook longer but that’s not a fault of the recipe. WONDERFUL!
This Is a fantastic recipe I made change so because my hubby don’t like mushrooms so I grated onion and use instead of the mushrooms then I added some beef broth as there wasn’t enough sauce for us. I made egg noodles el dente and then put butter on them w some salt and pepper I sliced the steak very thin and place it on top of the noodles and pour over the sauce oh and put some parm on noodles before adding steak it’s delightful and would be expensive in a restaurants
This dish would have been VERY GOOD if not for the salt. It burnt our mouth it was so salty. The mushrooms and wonderful wine sauce was loaded with salt. It ruined an absolutely good dish. We will make it again but cut the salt way back. It was very difficult to evaluate giving the salt.
My husband loved it! The spice rub was awesome. It gave the steak a bite and the mushroom sauce was full of flavor too!
Total hit! I did not have chipotle spice, so did not use that. Not too spicy at all! I increased the mushrooms and wine about double. Will make again!
I used a sirloin tip roast that I cut into 4 steaks, doubled the rub to cover the four steaks also used full cup of red wine,followed rest of the cooking directions served with a side of garlic mashed potatoes and carrots and it turned out amazing! Will def make again
Possibly the best steak sauce I had had, top restaurants included. I switched out the cayenne for Chipotle Chile pepper and used smoked Hungarian paprika. Had made bacon for breakfast so the cast iron skillet had some bacon bits and drippings that I used instead of olive oil to coat the skillet. I accidentally added too much olive oil to the rub paste and it was more slurry like which turned out fabulous. Made with grilled hearts of romaine and garlic bread. Fabulous!
Easy easy! I would say one thing the salt was bordering on too much so be careful there. The only thing I added was shallots to the pan with the mushrooms just because I love shallots in sauces. I also didn’t have dried mustard so I used Grey Poupon. Thanks for sharing!
The sauce was pretty good – I did add a bunch of garlic to it, and I think it would have been bland otherwise. I was also pleasantly surprised by the flatiron steak, which is a cut I hadn’t tried before. However, the rub burned on the pan which resulted in really unpleasant gritty burned bits in the sauce. I think high heat is a bit much – if I cook this again I’ll try medium high and see if I can avoid the burned bits.
This turned out really well both times I have made this recipe. I added a little balsamic vinegar to the wine sauce before cooking and it was amazing. The second time my guests really enjoyed this too.
I do not have a lot of experience making steak and so I was nervous. But oh, goodness! I made it exactly according to the recipe and it came out perfect. The marinade was tasty and the steak was very tender. Not dry or chewy at all. Will definitely make this again.
Perfect!