Bistro Beef Steak

* Exported from MasterCook *

Bistro Beef Steak

Recipe By : Courtesy of the National Cattlemen's Beef Association
Serving Size : 4 Preparation Time :0:30
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef top sirloin, boneless -- cut 3/4 inch thick
2 tablespoons Italian parsley -- chopped
2 cloves garlic -- crushed
1/2 teaspoon pepper
1 large red onion
1 tablespoon olive oil
salt -- optional
1/4 cup dry red wine
1 1/2 pounds new potatoes -- steamed

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise
into 1/2-inch
thick strips. In a 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 a large nons
tick skillet, heat
oil over medium-high heat until hot. Add onion, then 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 surface
are dissolved
and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.

Cook's notes:

In France, bistro cooking is casual, home-style food bursting with hearty
flavors. Steak
and steamed new potatoes with a red wine sauce brings bistro fare to your
table.

To steam new potatoes, place steamer basket in 1/2 inch of water (water sh
ould not
touch bottom of basket). Place 10 to 12 new potatoes (about 1 1/2 pounds)
in
basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 min
utes or until
tender.



Nutrition information per serving:

Calories: 406, Fat: 10 grams, Protein: 31 grams, Carbohydrates: 46 grams,
Cholesterol: 76 mg, Sodium: 73 mg


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