Wine-Glazed Steak

Wine-Glazed Steak

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From: Diabetic Living Magazine

This sirloin steak owes its bold flavor to a tantalizing mix of red wine, balsamic vinegar, soy sauce and honey. Try it for a quick 30-minute dinner.

Ingredients 2 servings

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Original recipe yields 2 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 1 boneless beef top sirloin steak, cut ½ to ¾ inch thick (8 to 10 ounces total)
  • 2 teaspoons olive oil
  • 1 cup sliced fresh mushrooms
  • 2 cloves garlic, minced
  • ⅛ teaspoon crushed red pepper
  • ¼ cup dry red wine or low-calorie cranberry juice (see Tip)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon honey

Preparation

  • Prep

  • Ready In

  1. Trim fat from steak; cut steak into two equal portions. In a large skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired doneness (145°F for medium-rare or 160°F for medium doneness), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks to a serving platter; keep warm.
  2. Add mushrooms, garlic and crushed red pepper to skillet; cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine or cranberry juice. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.
  • Tip: If using the cranberry juice option, omit the honey.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 267 calories; 9 g fat(2 g sat); 1 g fiber; 11 g carbohydrates; 28 g protein; 48 mg cholesterol; 8 g sugars; 1 mg vitamin C; 40 mg calcium; 2 mg iron; 336 mg sodium; 607 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean protein, ½ other carbohydrate, ½ vegetable

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