Sirloin Steak with Deep Red Wine Reduction

servings- 4 (3 ounces cooked steak and 1 tablespoon sauce each)

1/2 cup dry red wine
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons instant coffee granules
2 teaspoons Worcestershire sauce
1 pound boneless beef sirloin steak, trimmed and cut about 3/4 inch thick (or flank steak)

1.  In a small bowl combine wine, vinegar, soy sauce, coffee granules,Worcester sauce and 1/2 teaspoon coarsely ground black pepper.  Place steak in a large resealable plastic bag set in a shallow dish.  Pour 1/4 cup of wine mixture over the steak.  Seal bag; turn to coat steak.  Marinate in the refrigerator 8 to 24 hours, turning occasionally.  Stir 1/8 teaspoon salt *into remaining wine mixture; cover and chill until needed.

2. Lightly coat a grill pan with nonstick cooking spray.  Heat over medium-high heat.  Drain steak, discarding marinate.  Cook steak on hot grill pan 10-12 minutes or until desired doneness (145 degrees for medium-rare), turning once halfway through the cooking process.  Transfer meat to cutting board and let sit for 3 minutes.  Slice meat thinly.

3.  Meanwhile, in a small saucepan bring reserved wine mixture to a boil over medium-high heat.  Boil, uncovered, 2-3 minutes or until mixture is reduced to 1/4 cup.  Spoon wine mixture over sliced steak.  Serve with steamed vegetables or grilled root vegetables and a side salad with balsamic vinegar and EVOO.

PER SERVING: 162 cal., 5g total fat, 61 mg chol., 297 mg sodium
*I would just use a pinch of salt vs 1/8 tsp. because I choose to serve my family a reduced salt diet.

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