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Skillet Roasted Steak With Piquant Sauce Recipe
|Olive oil/Vegetable oil||2 Teaspoon|
|Steaks||1 1⁄2 Pound (About 3/4 Inch Thick)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Fennel seed||1 Teaspoon|
|Beef broth||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1426 Calories from Fat 499
% Daily Value*
Total Fat 56 g85.6%
Saturated Fat 18 g89.9%
Trans Fat 0 g
Cholesterol 455.9 mg
Sodium 831.2 mg34.6%
Total Carbohydrates 37 g12.5%
Dietary Fiber 3.6 g14.3%
Sugars 7.7 g
Protein 155 g309.8%
Vitamin A 9.5% Vitamin C 19.1%
Calcium 26.9% Iron 74.9%
*Based on a 2000 Calorie diet
2 In a large ovenproof skillet, warm the oil over high heat until hot but not smoking. Add the steaks and sear for 2 minutes per side.
3 Place the skillet in the oven and roast the steaks for 3 minutes.
4 Turn the steaks over and roast for an additional 3 minutes, or until medium-rare.
5 Remove the steaks to a plate and cover loosely to keep warm. Add the red wine, tomato paste, hot pepper sauce, garlic, fennel seed, sugar and pepper to the skillet, and bring the mixture to a boil over medium-high heat.
6 Meanwhile, in a small bowl, blend the beef broth and cornstarch. Add the cornstarch-broth mixture to the skillet. Cook, stirring, until the sauce thickens slightly, about 2 minutes.
7 Return the steaks (and any juices that have accumulated on the plate) to the skillet. Turn the steaks to coat them with the sauce.