Seared Steak with Pan-Roasted Grape & Port Sauce

3.7 (9)
Seared Steak with Pan-Roasted Grape & Port Sauce

This recipe for quick pan-seared steak with a savory-sweet port wine and grape sauce makes a delicious weeknight dinner.

Yield: 4 servings, 3 ounces steak & 3 tablespoons sauce each
Active Time: 20
Total Time: 20

Ingredients

  • 1-1 1/4 pounds boneless strip steak (about 1 inch thick), trimmed
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil plus 1 teaspoon, divided
  • 1 cup seedless red grapes
  • 1/4 cup diced shallot
  • 1 1/2 teaspoons all-purpose flour
  • 1/4 cup port wine
  • 1/4 cup reduced-sodium beef broth
  • 1 teaspoon chopped fresh thyme

Preparation

  1. Pat steaks dry and cut into 4 equal portions. Sprinkle with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Remove the steaks from the pan and set aside, covered with foil.
  2. Heat the remaining 1 teaspoon oil in the pan over medium-low heat. Add grapes and cook, stirring occasionally and pressing down on them with the back of a spoon, until the grapes are brown in spots and mostly broken down, 4 to 6 minutes. Add shallot and cook, stirring, until fragrant, about 1 minute. Sprinkle with flour and stir to coat. Add port, broth, thyme and the remaining 1/4 teaspoon salt. Increase the heat to medium-high and cook, stirring and scraping up any browned bits, until reduced and thickened, 2 to 3 minutes. Serve the steaks with about 3 tablespoons sauce each.

Nutrition

Nutrition Per Serving

calories 246
fat 10 g (3 g sat, 6 g mono)
cholesterol 61 mg
carbohydrates 11 g
protein 23 g
fiber 1 g
sodium 217 mg
potassium 410 mg

Nutrition Bonus Zinc (30% daily value)

Carbohydrate Serving 1

Exchanges 1/2 fruit, 1/2 vegetable, 3 lean meat, 1 1/2 fat

From EatingWell November/December 2012