The three-ingredient marinade for these steaks also serves as the secret to the sauce. Serve with mashed potatoes and green beans.
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
1 large shallot, sliced
1/4 cup fat-free, lower-sodium beef broth
How to Make It
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.
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.
This may be the best CL steak recipe I've made yet. And I've made a lot of them. I pan seared the steaks then moved them out to our Traeger BBQ grill (5 minutes each side) and they came out perfectly. The sauce is amazing. A few mushrooms in with the onions would be great. I used pinot blanc for the wine, but I'm going to play around with the wines to see what it does to the flavor. Great recipe.
This was very very good and so quick and easy. I used strip steak and cooked it on the grill, but the sauce was still quite nice. Next time I will use less mustard. I did finish the sauce with a bit of butter. Husband loved it. Definitely a keeper.
At our farmer's market, I bought a fairly inexpensive cut of grass fed local beef, and I was a bit worried about it being tender enough to pan grill. Perhaps because of the marinade, t the meat was very tender, with a nice texture. I followed the recipe exactly except that I kept the meat in the marinade, refrigerated, for about 75 minutes; added some garlic to the marinade; and had to cook the meat a few minutes more because it was fairly thick. That said, I like more flavor and zip and would be inclined to try this one again, but with red wine instead of white, along with some thyme and whole peppercorns.
This was a delicious and easy recipe, I did take the previous suggestions and doubled the sauce. I also used tenderloin instead of the chuck (personal preference). Because the tenderloin is much thicker, I do recommend cutting it before cooking (I quartered 2 portions).
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