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.