1 boneless beef top sirloin steak, cut 1/2 to 3/4 inch thick (8 to 10 ounces total)
2 tsp olive oil
1 cup sliced fresh mushrooms
2 cloves garlic, minced
1/8 tsp crushed red pepper
1/4 cup dry red wine or low-calorie cranberry juice 0
2 Tablespoons balsamic vinegar
1 Tablespoon reduced -sodium soy sauce
1 tsp honey 0
Instructions
Trim fat from steak; cut steak into two equal portions. In a large skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired doneness), turning steaks occasionally. Transfer steaks to a serving platter; keep warm.
Add mushrooms, garlic and crushed red pepper to skillet, cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine or cranberry juice. Return to het. Boil gently, uncovered, for about 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic viegar, soy sauce and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickend. Spoon over steaks.
0 If using the cranberry juice option, omit the honey.
Calories 267, Fat 9, Sat Fat 2, Carb 11, Sugar 8, fiber 1, Protein 28.
Originally Submitted
2/17/2011
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