Strip Steak With Rosemary Red Wine Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from Family Circle Magazine and loved it! The only thing I do differently is marinate the steaks in red wine over night with a little meat tenderizer. At the end, to thicken up the sauce, I add about 1/2 teaspoon of cornstarch in the last minute of boiling the sauce. Ingredients:
3 lbs boneless strip steaks (4 steaks, 1-inch thick) |
1/2 teaspoon salt |
1 tablespoon cracked black pepper |
3 tablespoons olive oil |
1/4 cup chopped onion |
2 tablespoons finely chopped fresh rosemary leaves |
2 cloves garlic, finely chopped |
1 1/2 cups dry red wine |
1 cup canned condensed beef broth |
1/2 teaspoon dark brown sugar |
Directions:
1. Season steaks with salt.
2. Press pepper on surfaces.
3. Heat oil in large heavy skillet over high heat.
4. Add steaks.
5. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
6. Remove to warm platter; keep steaks warm.
7. Add onion to skillet; cook until browned, stirring, 2 minutes.
8. Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
9. Add wine.
10. Increase heat to high; boil vigorously 2 minutes.
11. Add broth, sugar and meat juices that have collected on platter.
12. Boil 10 minutes or until liquid is reduced by half, about 1 cup.
13. Add remaining rosemary and garlic.
14. Pour over steaks and serve.
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