Bistro Beef Steak

Recipe Ingredients

1 lb	454g / 16oz	Beef top sirloin - boneless, cut 3/4 inch thick
2 tablespoons	30ml	Italian parsley - chopped
2		Garlic - crushed
1/2 teaspoon	2.5ml	Pepper
1 teaspoon	5ml	Red onion (large)
1 tablespoon	15ml	Olive oil
		Salt - optional
1/4 cup	59ml	Dry red wine
1 1/2 lbs	681g / 24oz	New potatoes - steamed

Recipe Instructions

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2-inch thick strips. In a medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.

Cut onion into 1/4-inch thick slices; separate into rings. In a large nonstick skillet, heat oil over medium-high heat until hot. Add onion, then cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm.

In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Season with salt, if desired. Place beef on top of onion.

Add wine to skillet; cook and stir until browned bits attached to surface are dissolved and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.

Cook's notes:

In France, bistro cooking is casual, home-style food bursting with hearty flavors. Steak and steamed new potatoes with a red wine sauce brings bistro fare to your table.

To steam new potatoes, place steamer basket in 1/2 inch of water (water should not touch bottom of basket). Place 10 to 12 new potatoes (about 1 1/2 pounds) in basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender.

Source:
Courtesy of the National Cattlemen's Beef Association

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