Smothered Steak with Sangrķa Sauce

  • Serves: Serves 4


Different and easy, this dish is great for company. Serve it over rice or pasta so you can enjoy all the sauce.


Sangría Sauce
1 cup sangría (white preferred)
1 medium tomato, chopped
1 small green bell pepper, chopped
1/4 cup golden raisins
1/4 cup dried apricots, coarsely chopped
1 large bay leaf
1 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon pepper, or to taste

Cooking Instructions

Vegetable oil spray
4 thin slices sirloin steak (about 4 ounces each), all visible fat discarded

In a medium bowl, stir together the sauce ingredients.

Heat a large skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Brown the meat for 2 to 3 minutes on each side, or until desired doneness.

Pour the sauce into the skillet. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until the meat is tender. Discard the bay leaf.

Cook's Tip

Time-Saver: Use cube steaks instead of sirloin steak and reduce the simmering time to 20 to 25 minutes.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
5.0 g
Saturated Fat
2.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
2.0 g
46 mg
60 g
22 g
2 g
17 g
26 g

Dietary Exchanges

1 fruit, 1/2 other carbohydrate, 3 lean meat

This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.