4 (4 oz.) ribeye steaks
2 Tbsp. italian seasoning
2 Tbsp. Montreal Steak Seasoning
4 c. merlot
2 Tbsp. olive oil
2 Tbsp. garlic, minced
1 pkg. (8 oz.) mushrooms, sliced
6 oz. cherry tomatoes, halved
Trim fat off steaks and season both sides with Italian seasoning and M
ontreal steak seasoning. Place in a medium size baking dish, spacing t
he steaks apart evenly.
Whisk together merlot, olive oil and minced garlic. Pour over steaks s
o they are almost completely submerged. Add a little water if necessar
y. Cover and marinate 20 minutes to 1 hour in the refrigerator.
Remove steaks from marinade (reserve 1/4 cup marinade) and place on a
Place a small amount of oil in a large skillet over Medium-High heat.
Sear steaks 4 minutes per side, adjusting heat so as not to burn the s
teaks. Remove to a clean plate and cover with foil to keep warm.
Add mushrooms and tomatoes to the same pan and saut? 3 to 4 minutes. A
dd reserved marinade and bring to a simmer. Pour over steaks and serve
Serving size: 4 oz., Calories: 150, Total Fat: 7g, Saturated Fat: 2g,
Sodium: 280mg, Carbohydrates: 4g, Dietary Fiber: 0g, Protein: 8g
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