Seared Pan Steaks with Red Wine Sauce

By Tonya_Speed

Per Serving: 353 Calories; 26g Fat, 20g Protein; 3g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 329mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

Ingredients

• 4 petite steaks (your choice, you want lean, about 4 oz. each)
• 1 tablespoon olive oil
• 1/2 onion, diced fine
• 2 teaspoons tomato paste
• 2 cloves garlic, pressed
• 1/2 cup red wine (or use red grape juice with a splash of vinegar)
• 3/4 cup beef broth
• 1/2 teaspoon thyme

Preparation

Step 1

In a skillet, heat the pan over medium high heat (don't use a non-stick skillet) for about 2 minutes, till nice and hot. Add the steaks and cook for about 3 to 4 minutes per side, depending on how you like your steaks ultimately cooked (you may need to turn on the hood fan). Remove steaks and keep warm. Remember, they will keep cooking as they stay warm.

To the pan, add the oil. Then add the onion and garlic and using a wire whisk, move the onion, garlic and oil around, picking up the browned bits off the bottom of the pan. Let the onion and garlic soften and brown slightly.

To this mixture, add the tomato paste, red wine, beef broth and thyme. Continue to whisk and turn the heat to high. Allow sauce to reduce for about 5 minutes, then add the steaks back to the pan for just a minute to warm, turning over to coat.

Now serve the steaks on plates with sauce poured over the top.

LC SERVING SUGGESTIONS: Serve with sauteed green beans and mushrooms, add a clove of pressed garlic, a dab of butter and salt and pepper to taste. Throw a big salad in the mix, too.

SERVING SUGGESTIONS: Serve with baked potatoes.