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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Beef, Vegetables 4 Servings

INGREDIENTS

1/3 c Red Wine Vinegar
3 T Honey
1/2 t Dried Thyme, crushed
1 Red Onion, thinly sliced
separated rings
1 lb Beef Top Loin, cut 1-inch
thick
1/2 t Cracked Black Pepper
2 T Parsley, snipped

INSTRUCTIONS

In a medium nonreactive mixing bowl, stir together red wine vinegar,
honey and thyme. Add onion slices to the vinegar mixture. Let stand
while preparing meat, stirring occasionally. Meanwhile, trim fat from
the meat; cut into serving-sized pieces. Sprinkle both sides of steak
with cracked pepper, pressing pepper onto the surface of the meat. In
a large nonstick skillet over medium-high heat, cook steaks for 10
minutes, turning once. Remove steaks to a plate, reserving drippings
in skillet. Add the onion mixture to the drippings in the skillet.
Cook over medium heat for 3 to 4 minutes or until onions are just
crisp-tender, stirring occasionally. Return steaks and any meat  juices
that accumulated on the plate to the skillet. Reduce heat to
medium-low. Cook, uncovered, 3 to 4 minutes or until steak is desired
doneness and liquid is slightly reduced, occasionally spooning the
cooking liquid over the steaks. To serve, transfer steaks to serving
plates. Stir snipped parsley into onion mixture. Spoon the onion
mixture over the steaks.  Per serving: 273 calories, 10 grams fat.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 148
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 15.9mg
Sodium: 183.7mg
Potassium: 27.9mg
Carbohydrates: 25.6g
Fiber: 2.8g
Sugar: 13g
Protein: 6.8g


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