Sirloin Steak with Leek Sauce

By Tonya_Speed

NUTRITION per serving: 176 Calories; 5g Fat; 25g Protein; 4g Carbohydrate; trace Dietary Fiber; 46mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat. Points: 4

Ingredients

• Water/oil mixture
• 1 pound beef sirloin steak, all visible fat removed
• 3/4 cup low sodium beef broth
• 1/4 cup dry red wine (or use water)
• 1/2 cup sliced leeks
• 1 clove garlic, pressed
• 4 teaspoons flour
• 2 tablespoons water
• Aluminum foil wrap

Preparation

Step 1

Spritz a large skillet with a tight-fitting lid with water/oil mixture over medium-high heat; add steak to hot skillet and cook on one side for 8 minutes; turn and cook for 8 minutes more or until steak reaches desired level of doneness; remove from skillet and cover tightly with foil wrap to keep warm. In a bowl, combine broth and wine (or water); add to skillet along with leeks and garlic. Bring to a boil then reduce heat, cover and simmer for 3 minutes. In a small bowl or cup, combine flour and 2 tablespoons of water; add to skillet and cook, stirring constantly until thickened and bubbly, about 2 minutes. Cook for 1 minute more, stirring constantly. To serve, slice steak across the grain (diagonally) into 1/2-inch-thick slices and serve with leek sauce.

SERVING SUGGESTION: Baked russet potatoes and steamed broccoli.
GLUTEN FREE: Make sure beef broth is gluten free and use gluten free flour.