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 Montreal steak season
ing. Place in a medium size baking dish, spacing the steaks apart evenly.
Whisk together merlot, olive oil and minced garlic. Pour over steaks so they are almost co
mpletely submerged. Add a little water if necessary. Cover and marinate 20 minutes to 1 h
our in the refrigerator.
Remove steaks from marinade (reserve 1/4 cup marinade) and place on a plate.
Place a small amount of oil in a large skillet over Medium-High heat. Sear steaks 4 minute
s per side, adjusting heat so as not to burn the steaks. 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. Add 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, Carbo
hydrates: 4g, Dietary Fiber: 0g, Protein: 8g
My H-E-B Health and Wellness