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Steak With Rosemary Sauce

a low-carb dish - 41.6 g carbs total
4 servings at 10.4 g carbs per serving

4 thickbeef steaks - cut of choice
to tastefreshly ground black pepper
to tasteolive oil
1/2 Cchopped onion
2 Tfresh rosemary leaves, finely chopped
3 cloves  garlic, minced
1 1/2 Cred wine, preferably dry (cabernet sauvignon is good)
one Cbeef broth
one tbrown 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)
1/2 onion 2
2 T fresh rosemary leaves   6
3 cloves garlic 3
1 1/2 C red wine 12
one C beef broth
(Health Valley Natural Fat Free)  
336
one t brown sugar 3
 
Recipe total = 1358 mg
 

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