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Seared Steak with Pan-Roasted Grape & Port Sauce

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Seared Steak with Pan-Roasted Grape & Port Sauce

  • 20mins
  • Serves 5
  • Medium



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

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.
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.

Per serving:
246 calories
10 g fat
3 g sat
11 g carbohydrates
0 g total sugars
23 g protein
1 g fiber
SmartPoints value : 6


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