Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

The bourbon and sugar round out the sharp coffee flavor to make a rich sauce for the beef. Roast refrigerated potato wedges for a quick side.

Recipe by Cooking Light March 2006

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small bowl; set aside.

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  • Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm.

  • Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over beef; sprinkle with parsley.

Nutrition Facts

178 calories; calories from fat 27%; fat 5.3g; saturated fat 2g; mono fat 2.1g; poly fat 0.2g; protein 22.4g; carbohydrates 2.1g; fiber 0.1g; cholesterol 52mg; iron 1.5mg; sodium 371mg; calcium 21mg.
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