Best Steak Merlot Recipes

MERLOT-PEPPERCORN STEAK SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE

Steps:

• Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.

STEAK WITH SHALLOT-MERLOT SAUCE

Steps:

• Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.
• Add shallots to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.
• Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.

FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS OVER TOASTED POLENTA

Steps:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
• While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.
• While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
• Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE

Steps:

• Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
• Heat oil in heavy medium skillet over medium-high heat.
• Add steaks; cook to desired doneness, about 3 minutes per side for medium.
• Transfer steaks to 2 plates (do not clean skillet).
• Add 1 tablespoon butter to pan.
• Add mushrooms and shallot; sauté 2 minutes.
• Add wine and thyme and boil until wine is reduced by half, about 2 minutes.
• Remove from heat.
• Whisk in 2 tablespoons butter, 1 tablespoon at a time.
• Season sauce with salt and pepper.
• Pour over steaks.

FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS

Steps:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
• While the steak is cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon.
• Add mushrooms and cook 3 minutes, until mushrooms soften.
• Add thyme and cook 1 minute, until fragrant.
• Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
• Serve half of the steak over polenta with the onion-mushroom mixture spooned over top.

ROSEMARY - MERLOT FLANK STEAK

Steps:

• Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
• Add steak, seal bag.
• Marinate in refrigerator 20 minutes, turning once.
• (can be marinated overnight, if desired) Remove steak from bag, reserve marinade.
• Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each side or until desired degree of doneness.
• Let stand 5 minutes.
• Cut steak diagonally across grain into thin slices, keep warm.
• While steak cooks,combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium high heat, stirring well with a whisk.
• Bring to a boil, and cook until reduced to 1 cup (about 7 minutes).
• Serve the sauce with the steak.

GRILLED SPICY NEW YORK STRIP STEAK WITH CHOCOLATE MERLOT SAUCE

Steps:

• In a medium saucepan, heat oil over medium-high heat.
• Add onions, garlic and jalapeno, saute until soft, about 5 minutes.
• Add Merlot to pan, (away from flame) Reduce wine by half over high heat.
• Reduce heat to low and stir in soup mix and chocolate. Stir until smooth.
• Keep warm on very low heat until ready to serve.
• Preheat grill or broiler to high heat. Season steaks with taco seasoning Grill or broil to desired doneness.
• Serve steaks with chocolate Merlot sauce.

STEAK WITH MERLOT & MUSHROOMS

Steps:

• 1. Spray oven broiler rack with PAM. Preheat broiler.
• 2. Mix salt, thyme, pepper, and garlic powder in cup. Rub seasoning mixture all over steak. Transfer steak to broiler rack. Broil steak 5" from heat until lightly browned, about 5 minutes per side.
• 3. Scatter onion in bottom of 5- or 6-quart slow cooker Top with steak. Whisk broth, wine, and tomato paste in medium bowl until smooth. Pour broth mixture over steak. Cover and cook until steak and onion are fork-tender, 4 - 6 hours on high, or 6 - 8 hours on low.
• 4. About 35 mins. before cooking time is complete, heat olive oil in a large non-stick skillet over medium-high heat. Add mushrooms and cook, stirring frequently, until lightly browned, about 8 minutes. Sprinkle with flour and cook, stirring constantly, about 1 minute. Stir mushroom mixture into slow cooker. Cover and cook on high, until mixture simmers and thickens, about 25 minutes.
• 5. Transfer steak to cutting board. Cut steak across the grain into 12 slices (three slices per serving). Serve with broth over top.
• 6. Weight Watchers calculates this as 7 Points. If you want to add a 1/2 cup of wild or brown rice and a side of steamed broccoli or broccoli-rabe to each serving, add 2 extra Points per serving.

EASY MERLOT SAUCE FOR STEAK

Steps:

• put all ingredients in a medium non stick sauce pan.
• bring to a boil and turn down to medium heat
• keep on medium heat for 10 minute
• sauce should reduce down to a syrup like sauce.
• pour over cooked steak of choice.

ROSEMARY-MERLOT FLANK STEAK

Steps:

• Preheat grill or broiler. Combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices; keep warm. While steak cooks, combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium-high heat, stirring well with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve the sauce with steak. Yield: 4 servings (serving size: 3 ounces steak and 1/4 cup sauce) NUTRITION PER SERVING CALORIES 203(39% from fat); FAT 8.8g (sat 3.6g,mono 3.5g,poly 0.5g); PROTEIN 23.8g; CHOLESTEROL 54mg; CALCIUM 32mg; SODIUM 445mg; FIBER 1.1g; IRON 2.7mg; CARBOHYDRATE 6.1g

PORTERHOUSE STEAK WITH MERLOT BALSAMIC REDUCTION

Steps:

• 1. Combine the merlot, vinegar, worcestershire pepper and salt. Place in a large plastic bag and add the steaks to the bag and let marinate for 1 hour at room temp.
• 2. Add oil to frying pan and cook steak to desired doneness. Remove steak and cover with foil and let rest.
• 3. Add shallots to pan and saute 3 minutes. Add the marinade and reduce by half. Serve with steak

ROSEMARY MERLOT FLANK STEAK

Steps:

• preheat grill or broiler mix first seven ingreds in a plastic bag add steak and marinate for 20 mins. remove steak from bag and put in pot with mustard and tomato paste whisk ingreds. in pot and boil down to a cup ( about 7 mins) strain sauce to remove onions put steak on grill or broiler pan covered with pam cook 7 and a 1/2 mins on a side let stand 5 mins cut diagonally across the grain

MERLOT-PEPPERCORN STEAK SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.

STEAK MERLOT

Steps:

• Season Chop Steaks with salt, pepper, and Granulated Garlic
• Heat large skillet add Olive Oil, Quick Sear Seasoned Chop Steaks on both sides and remove from skillet
• Add onion, mushrooms, saute 5 minutes on medium heat.
• Return steaks to skillet, add enough Merlot to cover steaks, mushrooms and onions
• Simmer 40 minutes
• Add beef stock, return to simmer 5 minutes
• make a corn starch slurry with corn starch and water to thicken gravy, add to desired thickness