Grilled Steak with Red Wine Butter
- Number of Servings: 1
Ingredients
1/4 cup dry red wine1/4 minced shallot1 Tbsp butter, unsalted, softened1/4 tsp chopped fresh rosemaryBlack pepper to tasteSalt to taste1 steak (flank, sirloin, skirt, or filet; 6 oz)
*Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to a thick, syrupy consistency).
*Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper. Once fully incorporated, spoon the butter onto a large piece of plastic wrap. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use.
*Preheat a grill, stovetop grill pan, or cast-iron skillet. Season the steaks with salt and pepper and cook until medium-rare (about 8 minutes total for skirt and flank and 10 to 12 minutes for the sirloin and filet). Remove the steaks and slice a coin of the butter over the top of each.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user THEHUENATOR.
*Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper. Once fully incorporated, spoon the butter onto a large piece of plastic wrap. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use.
*Preheat a grill, stovetop grill pan, or cast-iron skillet. Season the steaks with salt and pepper and cook until medium-rare (about 8 minutes total for skirt and flank and 10 to 12 minutes for the sirloin and filet). Remove the steaks and slice a coin of the butter over the top of each.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user THEHUENATOR.
Nutritional Info Amount Per Serving
- Calories: 421.5
- Total Fat: 24.2 g
- Cholesterol: 116.1 mg
- Sodium: 284.1 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.1 g
- Protein: 35.0 g
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