Ingredients:
3 lbs boneless strip steaks ( 4 steaks, 1-inch thick)
1/2 teaspoon salt
1 tablespoon cracked black pepper
3 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons finely chopped fresh rosemary leaves
2 cloves garlic, finely chopped
1 1/2 cups dry red wine
1 cup canned condensed beef broth
1/2 teaspoon dark brown sugar
Directions:
Season steaks with salt.
Press pepper on surfaces.
Heat oil in large heavy skillet over high heat.
Add steaks.
Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
Remove to warm platter; keep steaks warm.
Add onion to skillet; cook until browned, stirring, 2 minutes.
Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
Add wine.
Increase heat to high; boil vigorously 2 minutes.
Add broth, sugar and meat juices that have collected on platter.
Boil 10 minutes or until liquid is reduced by half, about 1 cup.
Add remaining rosemary and garlic.
Pour over steaks and serve.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.