If you don't have sherry on hand, use 1/3 cup low-salt beef broth.
Oxmoor House JULY 2010
1. Combine sherry and next 5 ingredients in a small bowl; set aside.
2. Sprinkle both sides of steak with salt and black pepper.
3. Place a large nonstick skillet over high heat; add steak, and cook 3 minutes. Reduce heat to medium-high; turn steak, and cook 3 minutes or until desired degree of doneness. Remove steak, and set aside.
4. Add sherry mixture, scraping bottom and sides of pan to loosen browned bits; cook over medium heat 1 minute, stirring constantly. Slice steak, and serve with sauce.
carbo rating: 3
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