Bistro Beef Steak Steaks

Ingredients

• l lb. boneless beef top silroin steak, cut 3/4-inch thick
• 2 Tbsp. chopped fresh Italian parsley
• 2 cloves garlic, crushed
• 1/2 tsp. pepper
• 1 large red onion
• 1 Tbsp. olive oil
• 1/4 cup dry red wine
• 1 1/2 lbs. new potatoes, steamed
• 2 cups steamed vegetable medley (green beans, sliced yellow bell pepper)

Instructions

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2-inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.

Cut onion into 1/4-inch thick slices; separate into rings. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3-5 minutes or until crisp-tender. Remove to serving platter; keep warm.

In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Place beef on top of onion.

Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef and onions.

Serve with potatoes and vegetables.

Suggestions

Place beef in freezer for 10 minutes to ease cutting. Substitute 1 Tbsp. dried parsley for fresh if necessary.

Nutritional Information

Nutrition information per serving: 419 calories; 32 g protein; 49 g carbohydrate; 10 g fat; 2.0 g saturated fatty acids; 5.2 mg iron; 74 mg sodium; 76 mg cholesterol.