If you don't have sherry on hand, use 1/3 cup low-salt beef broth.

Recipe by Oxmoor House July 2010

Gallery

Recipe Summary

Yield:
4 servings (serving size: 3 ounces meat and 2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sherry and next 5 ingredients in a small bowl; set aside.

    Advertisement
  • Sprinkle both sides of steak with salt and black pepper.

  • Place a large nonstick skillet over high heat; add steak, and cook 3 minutes. Reduce heat to medium-high; turn steak, and cook 3 minutes or until desired degree of doneness. Remove steak, and set aside.

  • Add sherry mixture, scraping bottom and sides of pan to loosen browned bits; cook over medium heat 1 minute, stirring constantly. Slice steak, and serve with sauce.

  • carbo rating: 3

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

227 calories; calories from fat 0%; fat 12.2g; saturated fat 4.9g; mono fat 0g; poly fat 0g; protein 25g; carbohydrates 2.8g; fiber 0.2g; cholesterol 67mg; iron 2.4mg; sodium 483mg; calcium 13mg.
Advertisement
Advertisement