Grilled Steaks with Strawberry-Wine Pan Sauce

Grilled Steaks with Strawberry-Wine Pan Sauce

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From: Diabetic Living Magazine

Simple grilled steaks are irresistable when served with this strawberry-wine reduction sauce. If you don't have wine on hand, feel free to substitute pomegranate or cranberry juice—the sauce will still be amazing!

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 (8 to 10 ounce) boneless beef top loin steaks or boneless beef chuck top blade (flat iron) steaks, cut ¾-inch thick
  • ½ teaspoon salt
  • ½ teaspoon cracked pepper or freshly ground pepper
  • 20 medium fresh strawberries
  • 2 small shallots, thinly sliced
  • ½ cup Cabernet wine, pomegranate juice or low-calorie cranberry juice (see Tip)
  • 2 small sprigs fresh rosemary
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar (see Tip)
  • 1½ cups fresh strawberries, hulled and quartered
  • Chopped scallions (optional)


  • Prep

  • Ready In

  1. Trim fat from steaks. Cut each steak in half. Sprinkle steaks with salt and pepper. Thread the 20 strawberries onto four 10-inch skewers (see Tip), leaving ¼ inch between strawberries. Set aside.
  2. For sauce, coat a medium nonstick skillet with cooking spray. Heat skillet over medium heat. Add shallots; cook 4 to 5 minutes or just until tender, stirring occasionally. Remove from heat; carefully add wine to the skillet. Add rosemary sprigs. Return to medium heat. Cook, uncovered, 3 to 4 minutes or until wine is reduced by about half. Stir in vinegar and sugar. Add the quartered strawberries. Cook 3 to 4 minutes more or just until strawberries are softened, stirring occasionally. Remove rosemary sprigs from the sauce; discard sprigs. Cover sauce; keep warm.
  3. For a charcoal or gas grill, grill steaks on the rack of a covered grill directly over medium heat until desired doneness. Allow 9 to 11 minutes for medium-rare (145°F) or 11 to 13 minutes for medium (160°F), turning once halfway through grilling time. When you turn the steaks, add strawberry skewers to grill rack. Grill skewers 3 to 4 minutes or until strawberries are warm, turning once.
  4. Divide steak portions and strawberry skewers among four serving plates. Spoon sauce over steak. If desired, sprinkle with scallions.
  • Tips: If using pomegranate juice or cranberry juice, omit the sugar.
  • If using a sugar substitute, choose Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons sugar. Nutrition per Serving with Substitute: same as below, except 230 calories, 13 g carbohydrate (8 g sugars).
  • If using wooden skewers, soak in enough water to cover 30 minutes; drain before using.

Nutrition information

  • Serving size: 4 to 4½ ounces cooked meat, ⅓ cup sauce and 5 strawberries
  • Per serving: 225 calories; 5 g fat(2 g sat); 3 g fiber; 17 g carbohydrates; 23 g protein; 43 mcg folate; 59 mg cholesterol; 10 g sugars; 0 g added sugars; 243 IU vitamin A; 70 mg vitamin C; 44 mg calcium; 2 mg iron; 342 mg sodium; 537 mg potassium
  • Nutrition Bonus: Vitamin C (117% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 1 fruit

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