Bistro Beef Steak Recipe

Quickly stir-fried strips of tender beef steak are served atop sautéed onions and drizzled with a simple red wine pan sauce. A side of steamed new potatoes complete this simple, yet elegant meal. If you like mushrooms, try sautéing some with the onion for added flavor and texture.

Bistro Beef Steak

1 pound boneless beef top sirloin steak, cut 3/4-inch thick 2 tablespoons chopped fresh Italian parsley leaves 2 cloves garlic, minced 1/2 teaspoon ground black pepper 1 large red onion 1 tablespoon olive oil Salt (optional) 1/4 cup dry red wine 1 1/2 pounds new potatoes, steamed

Cut steak in half lengthwise and then crosswise into 1/2-inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.
Cut onion into 1/4-inch thick slices; separate into rings. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm.
In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Season with salt, if desired. Place beef on top of onion.
Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.

Makes 4 servings.

Nutrition information per serving: 406 calories; 31 g protein; 46 g carbohydrate; 10 g fat; 73 mg sodium; 76 mg cholesterol; 5.3 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.1 mg iron; 6.4 mg zinc.

Recipe and photograph provided courtesy of the Beef Industry Council.