Seared steak with pan-roasted grapes
- 550 g boneless strip steak (about 2.5 cm thick), trimmed
- 2 (separate) pinches of sea salt
- Pinch black pepper
- 15 mL extra virgin olive oil plus 5 mL, divided
- 150 g seedless red grapes
- 40 g shallot, diced
- 2 tomatoes, sliced
- 4 g teaspoons all-purpose flour
- 60 mL port wine
- 60 mL low-sodium beef broth
- 1 g fresh thyme, chopped
Nutritional values (per serving):
|Total carbs:||9 g|
|Total fat:||8 g|
|Saturated fat:||2 g|
- Pat the steaks dry and cut into 4 equal portions. Sprinkle with a pinch of salt and pinch of pepper. Heat 15 mL 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, 2-4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3-5 minutes for medium rare.
- Remove the steaks from the pan and set aside, cover with foil.
- Heat 5 mL oil in the same 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, 4-6 minutes.
- Add the shallot; cook, stirring until fragrant, about 1 minute. Sprinkle with flour and stir to coat. Add port, beef broth, thyme, and a pinch of salt.
- Increase the heat to medium-high and cook, stirring and scraping up any browned bits, until reduced and thickened, 2-3 minutes. Serve each steak with about 45 mL sauce.
It is preferable to use fat such as olive oil, which is rich in monounsaturated fat, instead of saturated fat like butter, because monounsaturated fat contributes to the maintenance of normal blood cholesterol levels. (Source: EFSA, authorized claims on monounsaturated and polyunsaturated fatty acids)