sirloin steaks with port sauce
PREPARATION: 15 MINUTES, COOKING: 20 MINUTES
1 pound (500 g) small new potatoes, scrubbed, any larger ones halved
2 tablespoons (30 ml) olive oil
1 cup (250 g) large mushrooms, quartered
1 cup (250 g) sugar snap peas
1 large red pepper, seeded and cut into thin strips
2/3 cup (170 ml) homemade or low-sodium beef or vegetable stock
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) Dijon mustard
1/2 teaspoon (2 ml) dark brown sugar
4 thin sirloin steaks, about 5 ounces (150 g) each, trimmed of fat
freshly ground black pepper
1 shallot, finely chopped
2 cloves garlic, crushed
1/3 cup (80 ml) port
pinch of salt
1 Bring a saucepan of water to a boil. Add the potatoes and return to a boil, reduce the heat and simmer for 10–12 minutes.
2 Meanwhile, heat 1 tablespoon (15 ml) of the oil in a wok or large nonstick frying pan over medium heat. Add mushrooms, sugar snap peas and peppers and stir-fry for 1 minute. Mix 1/2 cup (125 ml) of the stock with the Worcestershire sauce, mustard and sugar, and stir into the vegetables. Reduce the heat and simmer gently for 3 minutes, stirring frequently, until the vegetables are just tender.
3 Season the steaks on both sides with pepper. Heat a grill pan over medium heat. Meanwhile, drain the potatoes and add to the vegetables. Stir gently, cover and leave on very low heat until ready to serve.
4 Brush the remaining oil onto the hot grill pan and increase the heat to high. Add the steaks and cook to your liking. For steaks 1/2 inch (1 cm) thick, allow 1 minute on each side for rare (it will feel springy when pressed); 11/2–2 minutes on each side for medium (it will feel slightly resistant when pressed); and 21/2–3 minutes on each side for well done (the meat will feel firm when pressed). Remove the steaks to warmed serving plates.
5 Add the shallot and garlic to the cooking juices in the pan and cook, stirring, over low heat for 1 minute. Add the port and heat so the sauce is bubbling. Cook for 1 minute, stirring. Pour in the remaining stock and let bubble for a minute. Season with salt and pepper. Spoon sauce over the steaks and serve with the vegetables.
Each serving provides
464 calories, 39 g protein, 19 g fat (5 g saturated fat), 27 g carbohydrate (9 g sugars), 6 g fiber, 427 mg sodium
|sirloin steaks with port sauce|