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I want to cook a very special steak dinner for my boyfriend this week what marinade and sides should I make?

I want to make it very special for him and will even go as fancy as needed- we already have the steaks but no clue what sides/wine/marinade I should use? HELP!! :)

Public Comments

1. If you bought a good cut of steak, it really doesn't need a marinade...just a little salt and pepper or garlic butter when it's finished cooking. For sides, a good combination salad, green veggie (steamed or roasted asparagus or green beans with almonds) and twice baked potatoes. A lot depends upon your food preferences. For the wine, cabernet is always nice with beef. And for dessert, strawberries with whipped cream!
2. I usually fix a caesar salad and as a side, instead of broiled mushrooms, I boil them (stem removed) in red wine until the wine has evaporated..use a GOOD red wine.
3. CHILE LIME STEAK WITH BLACK BEAN & MANGO SALSA http://www.lawrys.com/main/recipe.aspx?recipeId=10337&VersionId=1
4. Steak take a great cut of thawed steak, sear on both sides (run a sharp knife in criss cross pattern, just lightly) Combine in a bowl: 3/4 cup soy sauce 1/2 cup red wine vinegar 1/3 cup lemon juice 3/4 cup worcestershire sauce 2 Tb dry fine mustard, regular mustard is okay substitute 1 Tb ground pepper ingredients not only flavor, but tenderize. stir it all together, make sure mustard is well incorporated and put your steaks in any container deep enough to hold steaks+ marinate. Pour in combined ingredients, Cover with tin foil, leave in fridge as long as you have before dinner time. 30 minutes-4 hours. Throw steaks on the grill! Using your oven's broiler is the next best thing to grilling. 2 minutes on each side, or however you like yours done! ----------- Side dishes: Asparagus with Hollandaise Sauce Recipe INGREDIENTS 3 egg yolks 2/3 cup clarified butter, melted Small pinch of cayenne pepper Juice of 1/2 lemon 32 asparagus spears 1/3 cup kosher or coarse salt FOR SAUCE: Whisk the egg yolks with 4 tablespoons of water in the top of a double boiler until foamy. Place over simmering water and continue whisking over low heat until the mixture is thick and you can see the trail made by the whisk. Remove the top pan from the heat and gradually add the butter, whisking constantly. Once all the butter has been incorporated, strain the sauce and season with salt to taste, a dash of cayenne pepper and the lemon juice. Keep the sauce warm over warm water. (If preferred, a food processor can be used to make the sauce. Whisk the egg yolks and water and, with the motor running, add the melted warm butter to the processor in a thin stream.) Bring a large pan of water to a boil. Use a vegetable peeler to remove the outer layer from the lower two thirds of the stem of each asparagus spear. Line up the spears of asparagus and tie into bundles of eight. Add the kosher or coarse salt and then the asparagus bundles to the water. Reduce the heat and simmer for 10 minutes, or until the tips are tender. Remove and drain on paper towels. Remove the string and arrange each bundle on a warm serving plate. Coat with some of the hollandaise sauce and serve immediately. Hollandaise sauce is an emulsion like mayonnaise, but made with warm clarified butter, which helps to make a smooth sauce. Once made, the sauce should be kept lukewarm. If the sauce is overheated, it will separate. If this should happen, the sauce can be repaired by adding a little cold water and whisking. ------------------ or ORANGE GLAZED PARSNIPS AND CARROTS WITH GINGER AND WALNUTS 2 tbsp. butter 2 tbsp. mild flavored oil 3 parsnips, cut into matchsticks 3 carrots, cut into matchsticks 2 tsp. fresh grated ginger 1/2 c. walnut pieces 1/2 c. orange marmalade 1/4 c. orange juice Melt butter and oil in wok or large skillet; stir-fry the carrots, parsnips, and ginger until crunchy tender, 5 minutes. Stir in walnuts, marmalade, and juice; heat throughout for several minutes. Serves 4. Parsnips: Root vegetable, looks like an nory carrot, has nutty sweet flavor. Can be used as you do carrots. Look for firm ones with no double knobs or roots. Choose small to medium ones as these are more tender than large ones, which can have woody cores. Stores for 2-3 weeks in refrigerator. -------------------- or Sugar snaps peas, and baby onions ingredients10 oz pearl onions, root ends trimmed and cut with an X 2 bunches scallions, white parts only 1 lb sugar snap peas, trimmed 1 lb fresh peas in pods, shelled (1 cup) 1 tablespoon unsalted butter, softened preparation Boil pearl onions in salted water 15 minutes and drain in a colander. Rinse under cold water, then peel. Cook scallions and sugar snaps in a large pot of boiling salted water 1 minute. Add shelled peas and pearl onions and cook 1 minute more, or until all vegetables are crisp-tender. Drain vegetables and mix, butter, and salt and pepper to taste in a large bowl. ------------------- and of course Salad: Bed of spinach leaves under poched pears in a port sauce, sprinkled with crumbled bleu cheese and candied walnuts and drizzeled with port wine. --------------------- and for dessert: Port wine with 'Chocolate Suicide Cake' Chocolate Suicide Cake 2 cups all-purpose flour 1-3/4 cups sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1-1/4 cups water 1/2 cup oil 1 teaspoon vanilla 3 squares unsweetened chocolate 1 bag chocolate chips 2 ounces chocolate fudge pudding 2 eggs In a bowl, mix flour, sugar, baking powder, baking soda, salt and pudding. Add water, oil and vanilla. Beat until mixed thoroughly. Melt unsweetened chocolate on low heat. Add eggs to melted chocolate. Beat mixture again. Add chocolate chips. Beat mixture again. Pour into 9-by-13-inch greased and floured cake pan (metal pan only.) Bake at 350 degrees for 40 to 50 minutes. Sprinkle with powdered sugar or ice as desired
5. Hmmm...try mushroom sauce then.. Use mixed mushroom and cut it in chunk sizes. Remember the mushroom will shrink from its size once it cook. Sautee on a pot using oil and butter mushroom together. Be patient about this as the mushroom cook, water come out. Keep stirring the mushroom to prevent it from sticking to the pot. once you see it turn dry, pour some vermouth or white wine in. Let the alcohol evaporate and reduce the vermouth by half to 3/4, add chicken or beef stock (use instant form if you are lazy) into the mushroom. reduce again by half then add in double cream into the pot. Take the steak out and pour the sauce. In this way, you got mushroom as side as well as the sauce. Take note of the wine. If you pour in too much, it will be sour. You have to gauge by yourself. The stock will determine how much sauce you want for your food and the cream is determine by how thick you want your sauce to be. Guideline.. keep tasting your food..then make adjustment from there. For seasoning of the sauce, leave it till the last part then you start seasoning. Do a simple salad if you want. Maybe a prawn cocktail or just a simple garden salad with balsamic dresssing. Rocket salad never goes wrong with steak lol... Perhaps a chocolate fondue to end the romantic dinner with you feeding him chocolate mashmallow maybe? :P Enjoy~!
6. I really wish you had said what type of steaks you had bought because it makes a world of difference to how you cook them, what sides to have and a wine. I have a couple of recipes for you to consider. Steaks. Grilled Venison Venison Steaks 1/2 cup Heinz 57 Sauce (steak sauce) 1/4 cup honey garlic salt, black pepper Season venison steaks with garlic salt and black pepper (to taste). Mix 1/2 cup Heinz 57 sauce with 1/4 cup honey. Spread over both sides of steak. Grill (broil) at 425 for approximately 20 minutes (or to level of doneness you prefer). Turn once and brush with sauce again. Serve with favourite side dish/dishes. You can also heat leftover sauce to serve at the table. STEAK & VEGETABLE CASSEROLE 2 - 3 lb. round steak, cut into serving pieces 2 tbsp. salad oil 2 lg. onions, sliced 2 c. each sliced carrots and sliced fresh mushrooms 1 med. size green pepper, sliced 1/2 lb. fresh green beans, cut into pieces 3 tomatoes, sliced 1/2 c. uncooked regular rice 2 tsp. salt 1 1/2 tsp. sweet basil Oregano 1/4 tsp. freshly ground black pepper 1 c. shredded cheddar cheese Brown the meat in the oil in a large frying pan. Arrange 1/3 of the sliced vegetables in a 4 quart casserole. Place 1/2 of the meat pieces over these vegetables and sprinkle with 1/3 of the rice and seasonings. Add another 1/3 of the sliced vegetables, the remaining meat, 1/3 of the seasonings and all the remaining rice. Top with remaining sliced vegetables and seasonings. Cover and bake at 350 degrees for 1 1/2 hours or until meat is tender. Remove cover, sprinkle with cheese and return to oven to melt.