Main Dish

Stove Top Steaks


Main Dish

Stove Top Steaks

White onions

Baby bella mushrooms

Olive oil


Grain mustard

1 jar bruschetta (optional)

Rib-eye or filets of your choice

Crumbled blue cheese

Finely chop onion and slice mushrooms. Add enough olive oil in a skillet to coat the bottom. Sauté onions and mushrooms in skillet; when mushrooms soak up the moisture, add wine that you intend to drink with the meal and a good grain mustard. Continue to cook and boil down until it thickens a bit. Add bruschetta, if using. When the mixture has thickened, put on a plate and set aside. Using the same skillet, reduce heat to medium-high and sear the steaks on both sides until preferred doneness. Remove steak to plates. Reheat the mushroom mixture in the same skillet for just a minute, coat the meat and sprinkle with blue cheese. Serve.

Note: Ingredients are too variable for nutritional analysis.

Read more Recipes stories from the Miami Herald

 <span class="cutline_leadin">Cold corn:</span> Vichyssoise is just one option of a refreshing soup during a hot summer.


    Dive in to a big bowl of cold soup this summer

    The sun is blazing. The sweat is dripping. The air feels as if it is sticking to your skin.

 <span class="cutline_leadin">Fresh and crisp: </span>Oven-baked Parmesan adds a salty crunch to this salad recipe from “Chef Michael Smith’s Kitchen.”

    Today’s Special

    Parmigiano-Reggiano earns its reign as king of cheeses

    I love Italian cheeses, everything from Gorgonzola, mozzarella and burrata to pecorino and Parmigiano-Reggiano, the King of Cheeses.

Try it: The flavors of olive tapenade pop in a surprising way when you make it at home.


    Got olives? Try tapenade at home

    Olive tapenade, an earthy, salty paste of olives, capers, anchovies, garlic and other flavorings, is easy to find jarred in specialty shops. But when you whip up a batch yourself at home, the flavors pop in a surprising way that makes you never want to buy it in a jar again.

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category