Prepare this simple, delicious recipe in a flash on a weeknight. All you need are great steaks, shallots, a splash of red wine and a handful of fresh herbs. Serve with buttered new potatoes and the green vegetable of your choice.
1 (1 3/4-pound) piece hanger, rib or t-bone steak, trimmed of excess fat
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 tablespoon canola oil
2 medium shallots, finely chopped
1 1/2 cup red wine
3 tablespoons chopped fresh parsley, more for garnish
2 tablespoons chopped fresh chives, more for garnish
2 tablespoons unsalted butter
Season steak on both sides with salt and pepper. Heat oil in a heavy skillet until very hot, but not smoking. Add steak and brown on both sides, 3 to 4 minutes per side, until done to your liking. Remove and cover to keep warm.
Add shallots to pan and cook until fragrant and starting to brown, 1 to 2 minutes. Add wine and stir, scraping up brown bits from bottom of pan. Bring to a brisk simmer and cook for 3 to 4 minutes to reduce wine to a glaze consistency. Stir in parsley and chives. Take the pan from the heat and stir in butter, just until it melts into the sauce. Slice the steak and drizzle sauce over it. Garnish with additional chopped parsley and chives.
Per Serving:510 calories (220 from fat), 25g total fat, 10g saturated fat, 90mg cholesterol, 280mg sodium, 10g carbohydrates, 45g protein.
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