Steak with Garlic & Vegetables.
Prep: 15 min, Cook: 10 min
For 4 Servings:
2 tsp. olive oil
2 tsp. unsalted butter
4 boneless sirloin tip steaks, about 1/4 lb. each
2 carrots, peeled and cut into thin strips
1 leek, trimmed and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
2 cloves garlic, minced
1/4 cup red wine or chicken stock
1 tsp. soy sauce
Heat oil and butter in a heavy nonstick skillet over medium high heat. Sauté steaks 3-4 minutes per side for medium rare meat. Transfer to a platter and keep warm. Add carrots to skillet and sauté over medium heat 1 minute. Add leek, bell pepper and garlic and sauté another minute. Stir in wine, soy sauce and any juices from platter. Simmer 2 minutes or until vegetables are tender. Season with pepper to taste. Serve vegetables over steak.
Per serving: calories 336, fat 14.4g, 41% calories from fat, cholesterol 117mg, protein 39.3g, carbohydrates 8.3g, fiber 1.8g, sugar 2.7g, sodium 188mg, diet points 8.1.
The recommended wines are: Cabernet Sauvignon, Merlot, or Burgundy.