Basil Garlic Steak
Posted: Sun Aug 03, 2008 10:28 pm
Basil Garlic Steak
Ingredients:
1/2 tsp olive oil
1 large garlic cloves
8 oz strip steak, lean, cut in two (ribeye or sirloin top butt steaks may be substituted)
3/4 cup white wine
3 fresh basil leaves
1 pinch tabasco sauce, a few drops or to taste (optional)
Preparation:
Lightly moisten the bottom of an iron skillet with olive oil. Gently heat the large mashed garlic clove in it until aromatic and browning. Increase heat to high and add the steaks. Turn them briefly until browned. Add 3/4 cup white wine,1/4 at a time, letting it reduce completely between additions. Add the crushed basil leaves.
Remove the steaks after reduction to a warm serving plate (after 6-7 minutes of reduction they should be medium-rare).
Deglaze the skillet with ½ cup warm water to make a light sauce. Pour the sauce over the steak (hot sauce on the side is optional).
Note: You can use any dry white wine you like for this recipe. You can substitute 1 teaspoon dried basil instead for the fresh basil.
Nutritional Info:
Makes 2 servings
Amount Per Serving
Calories 291.8
Total Carbs 3.3g
Dietary Fiber 0g
Sugars 0.8g
Total Fat 10g
Saturated Fat 3.4g
Unsaturated Fat 6.6g
Protein 28.2g
Sodium 69mg
Dietary Exchanges
Fat 1, Meat 3 1/2, Vegetable 1/4, Very Lean Meat 4
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Ingredients:
1/2 tsp olive oil
1 large garlic cloves
8 oz strip steak, lean, cut in two (ribeye or sirloin top butt steaks may be substituted)
3/4 cup white wine
3 fresh basil leaves
1 pinch tabasco sauce, a few drops or to taste (optional)
Preparation:
Lightly moisten the bottom of an iron skillet with olive oil. Gently heat the large mashed garlic clove in it until aromatic and browning. Increase heat to high and add the steaks. Turn them briefly until browned. Add 3/4 cup white wine,1/4 at a time, letting it reduce completely between additions. Add the crushed basil leaves.
Remove the steaks after reduction to a warm serving plate (after 6-7 minutes of reduction they should be medium-rare).
Deglaze the skillet with ½ cup warm water to make a light sauce. Pour the sauce over the steak (hot sauce on the side is optional).
Note: You can use any dry white wine you like for this recipe. You can substitute 1 teaspoon dried basil instead for the fresh basil.
Nutritional Info:
Makes 2 servings
Amount Per Serving
Calories 291.8
Total Carbs 3.3g
Dietary Fiber 0g
Sugars 0.8g
Total Fat 10g
Saturated Fat 3.4g
Unsaturated Fat 6.6g
Protein 28.2g
Sodium 69mg
Dietary Exchanges
Fat 1, Meat 3 1/2, Vegetable 1/4, Very Lean Meat 4
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.