Everyday Food & Drink Recipes

“Recipe: Steak n’ Fun”

  • 1/2 cup Friends Fun Wine   Cabernet Coffee Espresso
  • 6 skirt steaks or rib eye steaks, 4 ounces each
  • Vegetable oil cooking spray
  • 2 tablespoons olive oil, divided
  • 1/2 pound French or regular carrots
  • 1/4 pound baby summer squash, halved
  • 1/4 pound pearl onions, peeled and halved
  • 1/4 pound brussel sprouts, halved
  • 8 ounces cremini mushrooms
  • 4 ounces Portobello mushrooms
  • 4 ounces button mushrooms
  • 1 medium white onion, diced
  • 2 tablespoons chopped garlic
  • 24 ounces low-sodium beef broth
  • 1 ounce fresh basil
  • 2 tablespoons Nutmeg



  1. Season steaks with salt and nutmeg.
  2. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side.
  3. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil.
  4. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes.
  5. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes.
  6. Add Friends Fun Wine Cabernet Coffee Espresso and simmer 3 to 5 minutes.
  7. Add broth and bring to a boil.
  8. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon.
  9. Add fresh basil, salt and nutmeg; simmer 7 to 10 minutes.
  10. Slice steak, top with mushroom sauce; serve alongside vegetables.



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