Seared Steak with Pan-Roasted Grape & Port Sauce

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

Seared Steak with Pan-Roasted Grape & Port Sauce
photographer: Peter Ardito
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 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

Directions
  1. 4 servings, 3 ounces steak & 3 tablespoons sauce each

  2. 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.

  3. 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.


Nutritional Facts

Servings
4
Per serving
Calories
246
Carbohydrates
11g
Fat
10g
Saturated Fat
3g
Monounsaturated Fat
6g
Protein
23g
Cholesterol
61mg
Dietary Fiber
1g
Potassium
410mg
Sodium
217mg
Added Sugars
0g
Exchanges
1/2 fruit
1/2 vegetable
3 lean meat
1 1/2 fat
Carbohydrate Servings
1
Zinc (30% daily value)

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