Bistro Steak with Red Wine Sauce

I LOVE steak! This was super easy! I have only recently made pan sauces, I quite enjoy them.

This was super fast and tasty. The recipe calls to serve with Rosemary Garlic Potatoes, I will include that recipe as well. I was going to make them, but we had red potatoes so I didn't want to buy another kind... these sound great though.

I really enjoy the Cooking Light Magazine, I feel like they have really good recipes and for the most part aren't too bad for you, yet have good flavor

Bistro Steak with Red Wine Sauce

Cooking Light Magazine: April 2013 

Hands-on: 26 min Total: 26 min

1 tablespoon canola oil

2 (8 oz) top sirloin steaks, trimmed

3/8 tsp salt, divided

3/8 tsp freshly ground pepper, divided

3 tablespoons minced shallots

2 teaspoons chopped fresh thyme

1/2 cup full-bodied red wine (such as cabernet sauvignon)

1/2 c unsalted beef stock

1 1/2 teaspoons butter

1/2 tsp Dijon mustard (I didn't use, because I don't buy mustard)

1 tablespoon chopped flat-leaf parsley

1. Heat a large skilled over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 tsp pepper. Add steaks to pan; cook 4 minutes on each side or until desired doneness. Remove steaks from pan. Let stand 5 minutes. 

2. Reduce heat to medium-high. Add shallots and thyme to pan; saute one minute or until lightly browned. Add wine; cook 21/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half, or mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 tsp salt, 1/8 tsp pepper, butter and mustard; stir with a whisk. 

3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.

Serves 4 (serving size is 3 ounces steak and 2 tablespoons sauce

Calories 215 Fat 9.6g Protein 25.6 Carb 2.3 Fiber 0.4g Chol 72mg Iron 2.1mg Sodium 332 mg Calc 37mg

Rosemary-Garlic Roasted Potatoes

hands on 10 min Total 36 min

Look for bags of colorful baby potatoes, which cook quickly. If you can't find them, use halved fingerling potatoes. Squeeze soft roasted garlic out of the skins, and enjoy with the potatoes. 

1. Preheat oven to 450

2. Remove white papery skin from 1 garlic head; separate but do not peel cloves. Place garlic, 2 tbsp evoo, 20 oz whole baby potatoes, 3 thyme sprigs, and 3 rosemary sprigs in a large bowl; toss to coat. Arrange potato mixture a foil-lined jelly-roll pan. Sprinkle evenly with 1/4 tsp kosher salt and 1/4 tsp fresh ground black pepper. Bake at 450 for 25 minutes, stirring after 13 minutes. Sprinkle with 1.8 tsp kosher salt and 2 tablespoons chopped fresh flat-leaf parsley.

Serves 4 (2/3 c)

calories 173 Fat 7g

Sodium 208 g