White Wine-Marinated Steak

Photo: John Autry; Styling: Leigh Ann Ross
The three-ingredient marinade for these steaks also serves as the secret to the sauce. Serve with mashed potatoes and green beans.

Yield:

4 servings (serving size: 3 ounces steak and 1 tablespoon sauce)

Recipe from

Recipe Time

Total: 32 Minutes

Nutritional Information

Calories 227
Fat 14.4 g
Satfat 4.8 g
Monofat 7 g
Polyfat 1 g
Protein 21.6 g
Carbohydrate 1.4 g
Fiber 0.1 g
Cholesterol 71 mg
Iron 2.6 mg
Sodium 273 mg
Calcium 10 mg

Ingredients

3 tablespoons white wine
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 pound chuck eye steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 large shallot, sliced
1/4 cup fat-free, lower-sodium beef broth

Preparation

1. Combine the first 3 ingredients in a shallow dish. Add steaks, and let stand at room temperature for 10 minutes. Remove steaks from marinade; reserve marinade. Sprinkle steaks evenly with salt and pepper.

2. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add shallot to pan; sauté 1 minute. Add reserved marinade and broth, scraping pan to loosen browned bits; cook 2 minutes or until reduced by half. Spoon sauce over steaks.

Note:

October 2010