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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

White Wine-Marinated Steak

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

Cooking Light OCTOBER 2010

  • Yield: 4 servings (serving size: 3 ounces steak and 1 tablespoon sauce)
  • Total:32 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 14.4g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1g
  • Protein: 21.6g
  • Carbohydrate: 1.4g
  • Fiber: 0.1g
  • Cholesterol: 71mg
  • Iron: 2.6mg
  • Sodium: 273mg
  • Calcium: 10mg
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White Wine-Marinated Steak recipe

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