Cast Iron Steaks with Mushroom Sauce, Mashed Potatoes, and Sauteed Zucchini

Cast Iron Steaks with Mushroom Sauce

Sprinkle 4 6-ounce Top Sirloin Steaks with Salt and Pepper on both sides and allow to sit at room temperature for 30 minutes.

Preheat oven to 375 degrees.

Add 1 Tablespoon Olive Oi to a medium cast iron skillet over medium heat.

Sear on both sides - about 3 minutes a side.

Then, place skillet in the oven for 20 minutes, turning steaks after 10 minutes

Take skillet out of oven and place steaks on a platter.  Cover with foil.

Return skillet to stove over medium heat.

Melt 1 Tablespoon Butter.

Stir in 1 1/2 cups each, sliced White and Crimini Mushrooms

Continue cooking for about 5 minutes when mushrooms soften and begin to release liquid.

Add to skillet:

1 1/4 cups Beef Broth

1/4 cup red wine

2 teaspoons Tomato Paste

1/2 teaspoon Thyme

Whisk in 1 - 2 Tablespoons Wondra Flour to thicken gravy.

Continue to whisk until gravy thickens.

Then return steaks to skillet, turning to coat.
Continue to cook until steaks are heated through - about 4 minutes.

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Mashed Potatoes

Peel and cube 6 - 8 medium Russet Potatoes.

Place them in a large saucepan and cover with water.

Add 1 teaspoon of Salt to the water and boil for 15 - 20 minutes over medium-high heat until the Potatoes can be easily pierced with a fork.

Turn off heat.

Strain Potatoes and return to pan.

Add 1/4 cup Butter.

1/2 cup Sour Cream.

Salt and Pepper, to taste.

Mash with a Potato Masher until they reach the desired consistency.

Sauteed Zucchini

Slice 3-4 medium zucchini and place in a bowl.  Sprinkle with salt and let sit about 5 minutes.
 
In a large skillet over medium heat, saute:
1/4 cup Olive Oil
Prepared Zucchini
1 bunch of green onions, chopped
 Stir often to cook evenly, until tender.  Sprinkle with a scant teaspoon of sugar to cut the bitterness of the squash. 

Enjoy!