BISTRO STEAK FOR TWO
1 (8 ounce) strip loin or rib eye grilling steak, about 3/4 inch thick
1 pinch pepper
1/2 teaspoon olive oil
1 pinch salt
1/3 cup dry red wine
1 teaspoon Dijon mustard
1 pinch granulated sugar
1 tablespoon chopped fresh parsley
Trim fat from steak; season with pepper.
In small heavy or nonstick skillet, heat oil over medium-high heat; cook steak, turning once, for 4 minutess for rare. Transfer to heated plate and sprinkle with salt; tent with foil and let stand for 5 minutes.
Meanwhile, whisk together wine, mustard and sugar; add to pan and bring to boil, scraping up brown bits from pan. Boil for about 1 minute or until slightly thickened. Pour in any juices accumulated on plate; drizzle over steak. Sprinkle with parsley.
Makes 2 servings
Source: Canadian Living magazine, April 2001
1 (8 ounce) strip loin or rib eye grilling steak, about 3/4 inch thick
1 pinch pepper
1/2 teaspoon olive oil
1 pinch salt
1/3 cup dry red wine
1 teaspoon Dijon mustard
1 pinch granulated sugar
1 tablespoon chopped fresh parsley
Trim fat from steak; season with pepper.
In small heavy or nonstick skillet, heat oil over medium-high heat; cook steak, turning once, for 4 minutess for rare. Transfer to heated plate and sprinkle with salt; tent with foil and let stand for 5 minutes.
Meanwhile, whisk together wine, mustard and sugar; add to pan and bring to boil, scraping up brown bits from pan. Boil for about 1 minute or until slightly thickened. Pour in any juices accumulated on plate; drizzle over steak. Sprinkle with parsley.
Makes 2 servings
Source: Canadian Living magazine, April 2001
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