Red Wine Steaks with Caramelized Veg­eta­bles

SERVES 4. HANDS-ON TIME: 1 HOUR, 10 MIN­UTES. TO­TAL TIME: 1 HOUR, 10 MIN­UTES.

Clean Eating - - RECIPE INDEX -

Much of the fla­vor in this French­style dish comes from the wine, so pick a red that you en­joy drink­ing – Mer­lot, Pinot Noir and Caber­net Sau­vi­gnon are great op­tions.

STEAK & SAUCE

2 cloves gar­lic, minced

1 shal­lot, minced

¼ cup chopped fresh flat-leaf pars­ley, di­vided

½ cup dry red wine, di­vided

2 tbsp olive oil, di­vided

1 tbsp red wine vine­gar (TRY: Eden Red Wine Vine­gar)

2 tsp chopped fresh rose­mary

1¼ lb flat-iron or flank steak, cut into 5 pieces

½ tsp sea salt

¼ tsp ground black pep­per

¾ cup low-sodium chicken broth

1 tbsp un­salted tomato paste

1 tbsp or­ganic un­salted but­ter CARAMELIZED VEG­ETA­BLES

1 tbsp olive oil

8 car­rots, halved length­wise and thinly sliced

1 sweet onion (such as Vi­dalia), thinly sliced

½ tsp sea salt

¼ tsp ground black pep­per

1 lb spinach

1. Mar­i­nate steak: In a shal­low bowl, whisk to­gether gar­lic, shal­lot, 3 tbsp pars­ley, 2 tbsp wine, 1 tbsp oil, vine­gar and rose­mary. Add steak, turn­ing to coat. Cover and re­frig­er­ate for 30 min­utes.

2. Mean­while, pre­pare veg­eta­bles: In a large saucepan on medi­um­low, heat oil. Add car­rots, onions, salt and pep­per. Cover and cook, stir­ring oc­ca­sion­ally, for 20 min­utes. Un­cover and cook, stir­ring of­ten and ad­ding wa­ter, 1 tsp at a time, as nec­es­sary to pre­vent stick­ing, un­til lightly caramelized, 15 to 20 min­utes. Trans­fer to a plate; cover to keep warm. Add spinach to same saucepan and cook, stir­ring of­ten, un­til wilted and liq­uid is ab­sorbed, 5 to 7 min­utes. Re­turn onions and car­rots to pan with spinach.

3. Trans­fer 1 cup veg­eta­bles to a small bowl; let cool, then cover and re­frig­er­ate for French Onion–Style Beef Veg­etable Soup (right). Cover re­main­ing veg­eta­bles to keep warm.

4. Mean­while, re­move steak from mari­nade; pat dry. Sprin­kle with salt and pep­per. In a large non­stick skil­let on medium, heat re­main­ing 1 tbsp oil. Work­ing in batches, add steak and cook, turn­ing once, un­til browned and cooked to de­sired done­ness, 12 to 14 min­utes. Trans­fer 1 piece steak to a plate; let cool, then add to con­tainer with veg­eta­bles and re­frig­er­ate for French Onion–Style Beef Veg­etable Soup (right). Trans­fer re­main­ing steak to a cut­ting board; cover loosely with foil and let rest for 5 min­utes. Thinly slice against the grain. 5. While steak is rest­ing, pre­pare sauce: Heat same skil­let on medium; add broth and re­main­ing 6 tbsp wine; bring to a boil. Whisk in tomato paste and cook, whisk­ing of­ten and scrap­ing up browned bits from bot­tom, un­til re­duced to

¾ cup, 6 to 8 min­utes. Re­move from heat; stir in but­ter.

6. Di­vide re­main­ing veg­eta­bles among plates. Top with steak and driz­zle with wine mix­ture. Sprin­kle with re­main­ing 1 tbsp pars­ley.

PER SERV­ING (¼ of recipe): Calo­ries: 381, To­tal Fat: 22.5 g, Sat. Fat: 8 g, Mo­noun­sat­u­rated Fat: 11 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 19 g, Fiber: 5 g, Sug­ars: 9 g, Pro­tein: 27 g, Sodium: 593 mg, Choles­terol: 80 mg

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