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Strip Steak with Rosemary-Red Wine Sauce

Source of Recipe


Family Circle Magazine






List of Ingredients



• 4 boneless strip steaks (3 pounds total, 1-inch thick)
  
• 1/2 tsp salt
  
• 1 Tbsp cracked black pepper
  
• 3 Tbsp olive oil
  
• 1/4 cup chopped onion
  
• 2 Tbsp chopped fresh rosemary leaves
  
• 2 cloves garlic, finely chopped
  
• 1-1/2 cups dry red wine
  
• 1 cup canned condensed beef broth
  
• 1/2 tsp dark brown sugar
  






Instructions



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; 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 of the rosemary and half of 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, or until liquid is reduced by half (about 1 cup). Add remaining rosemary and garlic. Pour over steaks and serve.
   
   Makes 4 servings.
   
   ..........
   
   If desired, serve with:
   
   HERBED POTATOES
   
   • 2 pounds small red potatoes
   • 1 Tbsp butter
   • 2 green onions, sliced
   • 1 Tbsp chopped parsley leaves
   • 1 tsp snipped chives
   • 1/2 tsp salt
   • 1/8 tsp pepper
   
   Scrub potatoes and peel a ring around centers with a vegetable peeler. Boil 20 minutes. Drain and transfer to bowl.
   
   Melt the butter in a skillet over medium heat; add the green onions, parsley, chives, salt and pepper, and cook 3 minutes. Add to potatoes.
   
   Makes 6 servings.