Change text size
Rate and Comment
Print
ShareWine-Glazed Steak
Nutrition Facts Per Serving:
- Servings Per Recipe: 2
- Calories: 267
- Protein(gm): 28
- Carbohydrate(gm): 11
- Fat, total(gm): 9
- Cholesterol(mg): 48
- Saturated fat(gm): 2
- Monosaturated fat(gm): 5
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 1
- Sugar, total(gm): 8
- Vitamin C(mg): 2
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 9
- Pyridoxine (Vit. B6)(mg): 1
- Folate(µg): 24
- Cobalamin (Vit. B12)(µg): 1
- Sodium(mg): 336
- Potassium(mg): 607
- Calcium(DV %): 40
- Iron(DV %): 3
- Vegetables(d.e): 1
- Other Carb(d.e): 1
- Lean Meat(d.e): 4
Diabetic Exchanges
- 1 boneless beef top sirloin steak, cut 1/2 to 3/4 inch thick (8 to 10 ounces total)
- 2 teaspoons olive oil
- 1 cup sliced fresh mushrooms
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper
- 1/4 cup dry red wine or low-calorie cranberry juice*
- 2 tablespoons balsamic vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon honey*
1. Trim fat from steak; cut steak into two equal portions. In a large skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired doneness (145 degrees F for medium-rare or 160 degrees F for medium doneness), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks to a serving platter; keep warm.
2. Add mushrooms, garlic, and crushed red pepper to skillet; cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine or cranberry juice. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce, and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.
-
*
If using the cranberry juice option, omit the honey.
Add your rating
Your Rating:
Please confirm your comment by answering the question below and clicking "Submit Comment."
