Strip Steak with Rosemary Red Wine Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
4 boneless strip steaks (3 pounds total, 1-inch thick) |
1/2 teaspoon salt |
1 tablespoon cracked black pepper |
3 tablespoons olive oil |
1/4 cup chopped onion |
2 tablespoons 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. Press pepper on surfaces.
2. Heat oil in large heavy skillet over high heat. Add steaks. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8 minutes per side for well-done. Remove to warm platter; keep warm.
3. Add onion to skillet; cook until browned, stirring, 2 minutes. Add half the rosemary, half the garlic and cook, stirring, 20 seconds. Add wine. Increase heat to high; boil vigorously 2 minutes. Add broth, sugar and meat juices that have collected on platter. Boil 10 minutes more or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks and serve.
|
|