- Serves: Serves 4
Description
Different and easy, this dish is great for company. Serve it over rice or pasta so you can enjoy all the sauce.
Ingredients
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
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.
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
- 248
- 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
- Cholesterol
- 46 mg
- Sodium
- 60 g
- Carbohydrates
- 22 g
- Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 26 g
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.
