For dinner in a flash, start with the very thin slices of lean beef known as minute steaks. It does take more than a minute to cook them—but not much!
Recipe information
Yield
serves 4, 3 ounces beef and 1/4 cup sauce per serving
Ingredients
Preparation
Step 1
In a small bowl, stir together the grilling blend, oregano, and paprika. Sprinkle over both sides of the beef. Using your fingers, gently press to adhere.
Step 2
In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook 2 of the steaks for 1 minute on each side, or until the desired doneness. Transfer to a platter. Repeat with the second 1 teaspoon oil and the 2 remaining steaks. Transfer to the platter.
Step 3
Pour the remaining 1 teaspoon oil into the same skillet, swirling to coat the bottom. Scrape to dislodge any browned bits. Cook the mushrooms for 4 minutes, or until beginning to richly brown, stirring frequently.
Step 4
Stir in the garlic. Cook for 15 seconds, stirring constantly.
Step 5
Pour in 1/4 cup sherry. Cook for 1 minute, or until slightly reduced. Remove from the heat.
Step 6
Stir in the half-and-half, salt, and remaining 1 tablespoon sherry. Spoon over the steaks. Sprinkle with parsley and pepper.
Cook’s Tip
Step 7
In some areas of the country, minute steaks may be called thin top round steak. Just be sure the meat is really thin. It will be very tender if you don’t overcook it.
nutrition information
Step 8
(Per Serving)
Step 9
Calories: 195
Step 10
Total Fat: 6.0g
Step 11
Saturated: 1.0g
Step 12
Trans: 0.0g
Step 13
Polyunsaturated: 1.5g
Step 14
Monounsaturated: 3.5g
Step 15
Cholesterol: 54mg
Step 16
Sodium: 359mg
Step 17
Carbohydrates: 4g
Step 18
Fiber: 1g
Step 19
Sugars: 2g
Step 20
Protein: 28g
Step 21
Dietary Exchanges
Step 22
1 Vegetable
Step 23
3 Lean Meat
