ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

White Wine-Marinated Steak

White Wine-Marinated Steak
Photo: John Autry; Styling: Leigh Ann Ross
Total time 32 mins
Yield

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

The three-ingredient marinade for these steaks also serves as the secret to the sauce. Serve with mashed potatoes and green beans.

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

Nutrition 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

How to Make It

  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.

    Marinating Meat
  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.