a low-carb dish - 41.6 g carbs total
4 servings at 10.4 g carbs per serving
|4 thick||beef steaks - cut of choice|
|to taste||freshly ground black pepper|
|to taste||olive oil|
|1/2 C||chopped onion|
|2 T||fresh rosemary leaves, finely chopped|
|3 cloves||garlic, minced|
|1 1/2 C||red wine, preferably dry (cabernet sauvignon is good)|
|one C||beef broth|
|one t||brown sugar|
In large skillet over medium-high heat, heat oil to smoking. Add steaks and reduce heat to medium. Note: This is also excellent grilled over hot charcoal.
Cook steaks until done, turning once. (about 10 minutes per side for medium) Remove from pan and keep warm.
Add onion to skillet and cook about 2 minutes.
Add rosemary and garlic. Do NOT use dried rosemary! Cook 30 seconds more.
Add red wine. Turn heat to high and bring to a rolling boil. Boil 2 minutes.
Add broth, brown sugar, and any juice that has collected on steak platter.
Boil until liquid is reduced by half.
Strain sauce and pour over steaks.
|Sodium content in milligrams|
|Four 3/4 inch thick||top sirloin beef steaks||996
(249 mg per 12 ounce steak)
|2 T||fresh rosemary leaves||6|
|1 1/2 C||red wine||12|
|one C||beef broth
(Health Valley Natural Fat Free)
|one t||brown sugar||3|
|Recipe total = 1358 mg|
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