Steaks In Wine Sauce
Juicy steaks are enhanced with a rich wine sauce, featuring green onions and butter, making it an elegant and flavorful dish suitable for special occasions or weeknight dinners.
Ingredients
Instructions
- Brown the steaks in a frying pan; season with seasoned salt, garlic salt, and pepper as desired.
- Remove steaks from the pan and drain off excess fat.
- Add 1 tablespoon butter and several minced green onions to the pan; cook for about 1 minute.
- Add 1/2 cup dry sherry and boil down until slightly reduced.
- Remove from heat and beat in some butter until smooth.
- Season with pepper and parsley if desired, and salt if necessary.
- Serve the steaks topped with the wine sauce.
Tips & Substitutions
For the best flavor, consider marinating the steaks in a mixture of sherry, garlic, and herbs for a few hours before cooking. If you don’t have dry sherry, you can substitute with dry white wine or broth. For a richer sauce, add a splash of Worcestershire sauce or soy sauce.
Serving Suggestions
Serve the steaks with a side of creamy mashed potatoes or roasted vegetables, like Green Beans A La Moore, for a complete meal. A glass of the same dry sherry used in the sauce pairs beautifully with this dish.
Storage & Reheating
Store leftover steaks and wine sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat until heated through, adding a little butter or broth to keep the sauce smooth.
Nutrition & Diet Analysis (per serving)
Each serving of Steaks In Wine Sauce contains roughly 57 calories, with 2g protein, 7g carbohydrates, and 3g fat. It is an excellent source of vitamin C (97% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of steak for this recipe?
Yes, while rib, porterhouse, or Salisbury steaks are recommended, you can use any quick-cooking steak like sirloin or flank. Just adjust the cooking time based on the thickness of the steak.
Is it possible to make this recipe without alcohol?
Absolutely! You can substitute the dry sherry with beef broth or a mixture of grape juice and vinegar for a similar tangy flavor. This will keep the dish flavorful without the alcohol.
What can I do if the sauce is too thin?
If the sauce is too thin, you can thicken it by whisking in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) while it's simmering. Cook for an additional minute until it thickens to your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).