Chef Lance Cowart: White Wine-Marinated Steak

3 tablespoons white wine
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 pound chuck eye steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 large shallot, sliced
1/4 cup fat-free, lower-sodium beef broth

1.Combine the first 3 ingredients in a shallow dish. Add steaks, and letstand at room temperature for 10 minutes. Remove steaks from marinade;reserve marinade. Sprinkle steaks evenly with salt and pepper.

2.Heat a large heavy skillet over medium-high heat. Coat pan with cookingspray. Add steaks to pan; cook 4 minutes on each side or until desireddegree of doneness. Remove steaks from pan; keep warm. Add shallot topan; sauté 1 minute. Add reserved marinade and broth, scraping pan toloosen browned bits; cook 2 minutes or until reduced by half.
Spoon sauce over steaks.

Thethree-ingredient marinade for these steaks also serves as the secret tothe sauce. Serve with mashed potatoes and green beans.

Preparation: 40 minutes
Yield: 4 servings

Chive Smashed Potatoes*
*Cut1 pound Yukon gold potatoes into 3/4-inch pieces. Steam potatoes 15minutes or until tender. Combine potatoes, 1/3 cup plain 2% Greekyogurt, 2 tablespoons
minced fresh chives, 2 tablespoons fat-free milk, and 1/4 teaspoon salt. Mash to desired consistency.

Lemon Green Beans**
**Steam3/4 pound trimmed green beans for 5 minutes or until crisp-tender. Tosswith 2 tablespoons lemon rind strips, 1 tablespoon olive oil, 1/4teaspoon salt, and 1/4 teaspoon black pepper

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