The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 

Teeny McMunn: My Recipe Box

Valentine's Day Steak


February 7, 2019

Valentine's Day is synonymous with lots of chocolate, candy hearts, flowers, and anything red, pink and white. It is my favorite holiday. Since Valentine's Day is not until next Thursday, I pondered whether to put in a recipe to use on Valentine's Day this week or next. When I searched for Valentine recipes, there was an assortment of red Jello, Red Velvet Cake, etc, along with suggestions of meals. I figured out that many were called Valentine's Day meals, but could really be any holiday meal.

I do have a great chocolate cake recipe, which I have posted before. I think I will put it in next week but if you want to make it before the 14th, let me know. Otherwise, it will be in the recipe column on Valentine's Day.

I went with this one because, first, I will make it for our Valentine dinner, and second, because it sounds like something special to make if you don't want to go out to dinner and prefer to stay home for a relaxing evening. I do like a good steak, served with a baked potato and a vegetable and/or salad. A glass of wine is optional, for me, before dinner.


2 medium onions, sliced

1 Tablespoon brown sugar

½ pound sliced fresh mushrooms

2 cloves garlic, crushed

1/3 cup olive oil

1/2 teaspoon coarsely ground black pepper

1/3 cup white vinegar

2 (5 oz) rib eye steaks

3 Tablespoons soy sauce


Combine onions, mushrooms, olive oil, vinegar, soy sauce, brown sugar, garlic, and pepper in a medium bowl. Place steaks in a gallon-sized zip-lock bag. Pour other ingredients over steaks Seal and refrigerate 8 hours to overnight.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil, place steaks on top.

Broil steaks until hot and slightly pink in the center, about 8 minutes per side.

While steaks are broiling, pour onions, mushrooms, and remaining marinade into a saucepan. Simmer over medium-low heat until steaks are cooked. Serve sauce, onions, and mushrooms over steak.


We still use the barbeque outside so I think while the steaks are cooking, I will put the marinade on the stove and let it simmer. I prefer an oven-baked potato to a microwaved one and often will bake extra to use for fried potatoes later. I may oven roast some brussel sprouts to go with this meal. Not sure yet.



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