Bistro Beef Steak
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Tight for time? This is a winner! Serve with steamed new potatoes (skin on) and a vegetable medley of steamed green beans and sliced yellow pepper.
INGREDIENTS
1 pound beef shoulder steak, cut 3/4-inch thick
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1/2 teaspoon pepper
1 large red onion, cut into 1/4-inch slices and separated into rings
1 tablespoon olive oil
1/4 cup dry red wineTrim fat from steak and cut it lengthwise in half and then crosswise into 1/2-inch thick strips.
In a medium bowl combine beef, parsley, garlic and pepper. Set aside.
In a large nonstick skillet, heat olive oil over medium-high heat until hot. Add onion, cook and stir 3 to 5 minutes or until crisp-tender. Remove to a serving platter; keep warm.
In the 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 and cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef and onions.
Serves 4
NOTE - When a recipe calls for thin strips, place meat in the freezer for 1 hour before slicing.