Skillet Steak in Red Wine Sauce
Source of Recipe
Southern Living Annual 1985
Recipe Introduction
At 159 calories per serving, this is considered a light recipe. I swirled a tablespoon of butter into the sauce at the very end to give the sauce some body, so I guess mine wasn't quite as light as theirs! But this has a lot of flavor and the meat turns out surprisingly tender. I don't really understand the reasoning behind the "brown the meat - then flour and brown it again" directions, but it tasted great, so I won't argue! You get just enough sauce to drizzle over the meat, so next time I might double those amounts. I served this with roasted asparagus and Dana's Boursin Potatoes (there goes the 'Light' description of this meal!). This is easy and quick enough to make for a weeknight meal.
List of Ingredients
1 (2 lb.) flank steak
Vegetable cooking spray (I added a tiny amount of EVOO)
2 t. AP flour
1 c. dry red wine
1/2 c. chopped green onions
1 T. dried parsley flakes
1 T. lemon juice
1/2 t. poultry seasoning
1/4 t. salt
1/8 t. pepper
Recipe
Trim steak and score in a diagonal design 1/8" deep on both sides. Coat a large skillet with cooking spray. Cook steak over medium heat until lightly browned on both sides. Sprinkle each side with flour and brown again [this is where I added a little olive oil - I've never had much luck getting dredged things to brown in cooking spray]. Remove from skillet. Add wine, green onions, parsley flakes, lemon juice, salt, pepper and poultry seasoning. Put steak back in skillet. Cook 8 - 10 minutes per side or until as done as you like [it was more like 6 minutes per side for me]. Remove steak.
Simmer sauce until thickened [this is where I swirled in the butter]. Slice steak across the grain into thin slices and serve with the sauce.
Serves 8
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