There is no meal more beloved by dads all over the world than a juicy steak. In honor of Father’s Day, we came up with two delicious sauces to jazz up your family meal: the first is a Harissa Chimichurri and the second is a Red Wine, Mushroom and Rosemary Sauce.
This Sunday, impress the dads in your life with minimal time in the kitchen, and maximum effect on the dinner table with these two recipes below!
This no-cook sauce can be made several hours ahead. The earthy spiciness of harissa gives another layer of flavor to a traditional chimichurri. The acidity in the sauce is a great balance to a fatty cut of meat such as a rib-eye.
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
1 teaspoon chopped oregano
1 tablespoon harissa
I teaspoon minced garlic
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
Combine all the ingredients in a small bowl. Season to taste with salt and pepper.
Let the chimichurri sit for at least an hour at room temperature before serving so that the flavors blend and mellow out a bit.
Red Wine, Mushroom and Rosemary Sauce
We love to make this sauce in the same sauté pan used for frying the steak. The leftover pan juices add an extra dose of umami to this already robust sauce. Slather this sauce all over your mashed potatoes.
1 tablespoon butter
1 cup oyster mushrooms, stems removed
1 teaspoon crushed black peppercorns
½ teaspoon chopped fresh rosemary
1 cup beef stock
½ cup red wine
¼ cup heavy cream
Melt butter in a sauté pan. You can use the same pan that you cooked the steak in (after removing excess oil) but this is not necessary.
Add mushrooms and cook on medium heat until they soften and turn golden brown. Remove from the pan
Add the red wine and cook until the smell of the alcohol evaporates.
Add the beef stock, black peppercorns and chopped rosemary. Cook on low heat until the liquid reduces by a bit more than half.
When the liquid has sufficiently reduced, turn off the heat and add the mushrooms and cream back to the pan. Taste and season with salt if necessary. The sauce may be salty enough from the leftover steak juices.