2 lb top sirloin steak, lean (trimmed of fat)
1 pinch salt , to taste (optional)
1 tsp minced garlic
0.5 cup red wine (dry)
0.5 cup beef broth
2 tbsp dijon mustard
3 tbsp chopped parsley
1 pinch black pepper (to taste)
1 pinch salt , to taste (optional)
1 tsp minced garlic
0.5 cup red wine (dry)
0.5 cup beef broth
2 tbsp dijon mustard
3 tbsp chopped parsley
1 pinch black pepper (to taste)
Directions
1 Cut steak into 3/4 inch thick strips.
2 Lightly coat large skillet with cooking spray.
3 Heat skillet over medium high heat.
4 Season steak with salt and pepper to taste. Sauté 5 to 7 minutes per side.
5 Remove steak strips, set aside.
6 Add garlic and wine to pan, boil until volume reduced by half, stirring well.
7 Add beef broth and mustard to pan, stirring until blended.
8 Bring to boil, cook until slightly thickened. Reduce heat to low.
9 Return meat to pan for 1 minute, add parsley, and serve.
2 Lightly coat large skillet with cooking spray.
3 Heat skillet over medium high heat.
4 Season steak with salt and pepper to taste. Sauté 5 to 7 minutes per side.
5 Remove steak strips, set aside.
6 Add garlic and wine to pan, boil until volume reduced by half, stirring well.
7 Add beef broth and mustard to pan, stirring until blended.
8 Bring to boil, cook until slightly thickened. Reduce heat to low.
9 Return meat to pan for 1 minute, add parsley, and serve.
Nutrition Facts: Serving Size: 4 oz
Calories 193.2 Total Carbs 1.4 g Dietary Fiber 0.1 g Sugar 0.1 g
Total Fat 6g Saturated Fat 2.2 g Unsaturated Fat 3.8 g
Potassium Fat 30.4 mg Protein 28.3 g Sodium 224.8 mg
Dietary Exchanges ¼ Fat, 31/4 Meat, 4 Very Lean Meat
