My H-E-B Health and Wellness
4 (4 oz.)ribeye steaks,
2Tbsp.Montreal Steak Seasoning,
1 pkg. (8 oz.)mushrooms, sliced,
6 oz.cherry tomatoes, halved,
1Trim fat off steaks and season both sides with Italian seasoning and Montreal steak seasoning. Place in a medium size baking dish, spacing the steaks apart evenly.
2Whisk together merlot, olive oil and minced garlic. Pour over steaks so they are almost completely submerged. Add a little water if necessary. Cover and marinate 20 minutes to 1 hour in the refrigerator.
3Remove steaks from marinade (reserve 1/4 cup marinade) and place on a plate.
4Place 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 steaks. Remove to a clean plate and cover with foil to keep warm.
5Add 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, Carbohydrates: 4g, Dietary Fiber: 0g, Protein: 8g