STRIP STEAK WITH ROSEMARY RED WINE SAUCE

STRIP STEAK WITH ROSEMARY RED WINE SAUCE image

Categories Beef Fry

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 boneless 1-inch think strip steaks (3 pounds total)
1/2 tsp salt
1 Tbsp cracked black pepper
3 Tbsp olive oil
1/4 cup chopped onion
2 Tbsp chopped fresh rosemary leaves
2 cloves garlic, finely chopped
1 1/2 cups dry red wine
1 cup canned condensed beef broth
1/2 tsp dark-brown sugar

Steps:

Season steaks with salt. Press pepper on surfaces. Heat oil in large heavy skillet over high heat. Add steaks. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8 minutes per side for well-done. Remove to warm platter; keep warm. Add onion to skillet;cook until browned, stirring, 2 minutes. Add half the rosemary, half the garlic and cook, stirring, 20 seconds. Add wine. Increase heat to high; boil vigorously 2 minutes. Add broth, sugar and meat juices that have collected on platter. Boil 10 minutes more or until liquid is reduced by half, about 1 cup. Add remaining rosemary and garlic. Pour over steaks and serve.

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