Receta Strip Steaks with a Red Wine Reduction
Tender Strip Steaks are served with a Red Wine Reduction that makes you feel as though you are dining like a King or Queen.
Grilling is fun and all, but you can’t get a pan sauce unless you use a pan!
When you are knee-deep with summer activities, work, or other interests, we can often get into a rut of what to cook.
Beef can be created into so many delicious dishes. Even when the weather is warm out, this quick pan style steak is the perfect choice.
I think I’ve said this before, the hubby is a meat a potatoes kind of guy. When he knows steak is on the menu, he is one happy camper.
Speaking of camping, what I love about the hubby is that is idea of camping is exactly like mine. We find an out of the way quiet town, with a quaint hotel that has all the amenities. That’s how we camp.
Anyway, back to this steak. After attending the food and wine conference, I knew that I had to cook up a fantastic pan sauce with red wine.
All you steak lovers, if you haven’t made your own red wine reduction now is the time.
Oh and by the way, mines a bit on the rare side, because sometimes, we like to reheat it later on. However you prefer your steak, you are sure to love this one.
Strip Steak with a Red Wine Reduction Author: Marlene Baird Nutrition Information Serving size: 181
Calories: 256
- Fat: 9.0
- Saturated fat: 3.1
Carbohydrates: 1.4
Protein: 34.6
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
1 Tablespoon Avocado oil 2 (8-ounce) top sirloin steaks, trimmed ½ teaspoon salt, divided ½ teaspoon freshly ground black pepper, divided 2 shallots finely chopped ½ cup full-bodied red wine (such as Cabernet Sauvignon) ½ cup unsalted beef stock ½ Tablespoon butter ½ teaspoon Dijon mustard 1 tablespoon chopped flat-leaf parsley
Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with half of the salt and pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes. Reduce heat to medium-high. Add shallots to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 ½ minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining salt and pepper, butter, and mustard; stir with a whisk. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley. Remember beef needs to be cooked at room temperature. Take steaks out 20 to 30 minutes before you start to cook them 3.3.3077
Thanks for stopping by and have a great day.
Marlene
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