Round Steak with Garlic Wine Sauce
Beef round steak, pan-grilled quickly and carved against the grain into thin slices, and served with a garlic wine pan sauce.
1 1/2 pounds round steak
1 teaspoon salt
1/2 teaspoon ground pepper
4 tablespoons butter - divided use
2 tablespoons sliced green onions
1 cup dry red wine
3 tablespoons garlic cloves, crushed
- Sprinkle a round steak with salt and pepper. Heat a heavy skillet and cook the steak until seared and well browned on each side, about 1 to 3 minutes on each side. Reduce the heat then add 2 tablespoons butter. Cook an additional 3 to 5 minutes on each side. Remove the meat from the pan and keep warm.
- Pour off the fat then add thinly sliced green onions and red wine. Bring to a boil and whisk in crushed garlic clove. Boil until the liquid is reduced by half. Remove from the heat and gently swirl in 2 tablespoons softened butter
- Slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, and pour the sauce on top.
Makes 4 servings.