Steak Diane

Name: Steak Diane
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings freshly ground black pepper to taste; 1 teaspoon dry mustard, divided; 2 teaspoons minced fresh chives; 3 Tbsps lemon juice; 59 milliliters margarine; 4 servings salt to taste; 907 grams strip steaks, cut 1/2 inch thick; 1 teaspoon worcestershire sauce

Steak Diane requires about 40 minutes from start to finish. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 578 calories, 46g of protein, and 44g of fat per serving. Only It works well as a main course. A mixture of pepper, mustard, strip steaks, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the margarine you could follow this main course with the Peanut Butter Icebox Cookies as a dessert. It is perfect for valentin day.

Instructions

Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.

Ingredients you will need

Black Pepper

Mustard

Steak

Meat

Salt

Dry Seasoning Rub

Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.

Ingredients you will need

Margarine

Steak

Equipment you will use

Frying Pan

Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Mustard

Chives

Steak

Sauce

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

4servings

freshly ground black pepper to taste 1teaspoon

dry mustard, divided 2teaspoons

minced fresh chives 3Tbsps

lemon juice 59milliliters

margarine 4servings

salt to taste 907grams

strip steaks, cut 1/2 inch thick 1teaspoon

worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Miranda Lambert County Road Merlot Wine. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.