Recipe Image

Sirloin Steak with Deep Red Wine Reduction

  • 15 m
  • 8 h 30 m
Diabetic Living Magazine
“The secret ingredient is the coffee. It gives a rich, robust depth of flavor to the sauce.”


    • ½ cup dry red wine
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon reduced-sodium soy sauce
    • 2 teaspoons instant coffee granules
    • 2 teaspoons Worcestershire sauce
    • ½ teaspoon coarsely ground black pepper
    • 1 pound boneless beef sirloin steak, trimmed and cut about ¾ inch thick
    • ⅛ teaspoon salt
    • Nonstick cooking spray
    • Steamed sliced zucchini and/or yellow summer squash (optional)
    • Snipped fresh oregano (optional)


  • 1 In a small bowl, combine wine, vinegar, soy sauce, coffee granules, Worcestershire sauce, and pepper. Place the steak in a large resealable plastic bag set in a shallow dish. Pour ¼ cup of the wine mixture over the steak. Seal bag; turn to coat steak. Marinate in the refrigerator 8 to 24 hours, turning occasionally. Stir the salt into the remaining wine mixture; cover and chill until needed.
  • 2 Lightly coat a grill pan with cooking spray. Heat over medium-high heat. Drain steak, discarding marinade. Cook steak on hot grill pan 10 to 12 minutes or until desired doneness (145°F for medium-rare), turning once halfway through cooking time. Transfer steak to a cutting board. Let stand 3 minutes; thinly slice steak.
  • 3 Meanwhile, in a small saucepan, heat the reserved wine mixture to boiling over medium-high heat. Boil, uncovered, 2 to 3 minutes or until mixture is reduced to ¼ cup. (Or, for a more concentrated sauce, reduce mixture to 2 Tablespoons.) Spoon wine mixture over sliced steak. If desired, serve with zucchini and/or sprinkle with oregano.
ALL RIGHTS RESERVED © 2019 Printed From 10/21/2019