Strip Steak with Rosemary Red Wine Sauce
Recipe courtesy Family Circle Magazine
4 boneless strip steaks (3 pounds total, 1-inch thick)
1/2 teaspoon salt
1 tablespoon cracked black pepper
3 tablespoons olive oil
1/4 cup chopped onion
2 tablespoons chopped fresh rosemary leaves
2 cloves garlic, finely chopped
1 1/2 cups dry red wine
1 cup canned condensed beef broth
1/2 teaspoon dark-brown sugar
Season steaks with salt. Press pepper on surfaces.
Heat oil in large heavy skillet over high heat. Add steaks. Lower
heat to medium; cook, turning once, 4 minutes per side for rare,
6 minutes per side for medium-rare, and 8 minutes per side for
well-done. Remove to warm platter; keep warm.
Add onion to skillet; cook until browned, stirring, 2 minutes.
Add half the rosemary, half the garlic and cook, stirring, 20
seconds. Add wine. Increase heat to high; boil vigorously 2
minutes. Add broth, sugar and meat juices that have collected on
platter. Boil 10 minutes more or until liquid is reduced by half,
about 1 cup. Add remaining rosemary and garlic. Pour over steaks
and serve.