Low-Point Steak with Red Wine Sauce

Sometimes, you just gotta have a steak! We're one of those families who rarely eat red meat, but every once in awhile a steak just sounds wonderful! Here is an easy and scrumptious steak recipe with red wine sauce I hope you enjoy as much as we did.

Ingredients:

- 1 Tbs olive oil

- 4, 4 oz. Boneless Top Round Steaks

- 1 tsp. coriander

- 1 tsp. marjoram

- 1 tsp. onion powder

- 1/2 tsp. salt

- 1/2 tsp. pepper

- 1/3 cup sparkling cider

- 1/3 cup red wine (I used Cabernet Sauvignon)

- 1 Tbs flour

- 1 Tbs soy sauce

Heat olive oil over medium-high heat in a large skillet. Combine coriander, marjoram, onion powder, salt and pepper. Sprinkle on steaks, both sides. Add steaks to skillet and sear for 4 to 5 minutes on each side. Remove steaks and let them rest while you add the cider, wine, flour, and soy sauce to the skillet. Whisk briskly for a few seconds (sauce should thicken quickly). Dip pieces of steak in sauce or drizzle a little bit on top and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

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Low-Point Sirloin Steak with Dijon White-Wine Sauce

Though we don't eat steak very often, every once in awhile we just have to have one. These delicious petite sirloin steaks are very satisfying; and the succulent dijon white-wine sauce has a taste that's very pleasing to the palate! 


Low-Point Sirloin Steak with Dijon White-Wine Sauce
Ingredients:
- 1 tsp. olive oil
- cooking spray with olive oil
- 1 Tbs chopped onion
- 1 garlic clove, minced
- 1 tsp. dijon mustard 
- salt
- pepper
- 1/3 cup white wine
- 1 beef bouillon cube
- 2, 4 oz. petite sirloin steaks
- 1 or 2 tsp. corn starch or flour
In a large skillet, heat olive oil over medium high heat. Spray a little bit of cooking spray with olive oil in the skillet as well. Add onion and garlic and saute' for several minutes. Season steaks with salt and pepper and add to skillet. Cook for 3 to 4 minutes on each side and then add white wine, mustard, and beef bouillon cube. Cook until bouillon cube dissolves. Remove steaks and keep warm. Add 1 or 2 teaspoons of corn starch or flour to skillet and stir until sauce starts to thicken, scraping pan to loosen browned bits. Spoon sauce over steaks and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 2
Serving size - 1
Points per serving - 6

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Low-Point Steak with Pinot-Pomegranate Sauce

Step aside chicken and fish, we're having steak tonight! It's been quite awhile since we have enjoyed a nice juicy steak but with this low-point delicious recipe, we couldn't resist! A nice, 4-ounce steak with a pinot-pomegranate sauce for only 5.8 points? You don't even need to use your weekly, allotted, extra points for this. How awesome is that!


Low-Point Steak with Pinot-Pomegranate Sauce
Ingredients:
- 4, 4 oz. beef tenderloin steaks
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 green onion, chopped fine
- Pam cooking spray
- 1/3 cup Pinot Noir or Burgundy Wine
- 1/3 cup Diet Cran-Pomegranate Juice
- 1/3 cup 99% Fat-Free Beef Broth
- 1/2 Tbs Worcestershire sauce (optional)
- 1 1/2 Tbs butter (Land O Lakes Lite with canola)
Heat large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Coat pan with cooking spray and add steaks to pan. Cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan and keep warm. Add green onions to pan and saute' for 30 seconds. Add wine, pomegranate, beef broth, and worcestershire sauce. Bring to boil. Cook down until there's about 4 Tbs sauce remaining. Add butter and stir until melted. Serve sauce with steaks. Enjoy! For a printer-friendly version of this recipe, Click Here.
Total servings = 4
Serving size = 1
Points per serving = 5.8

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