- 2 beef top sirloin steaks (5 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons canola oil
- 2 clementines, peeled and sectioned
- 1 green onion, chopped
- 1 tablespoon finely chopped walnuts, toasted
- 1/3 cup dry red wine or reduced-sodium beef broth
- Hot cooked rice, optional
- 1. Sprinkle steaks with salt and pepper. In a large nonstick skillet, cook steaks in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
- 2. Meanwhile, combine the clementines, onion and walnuts; set aside. Remove steaks and keep warm.
- 3. Add wine or broth to the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until liquid is reduced to 2 tablespoons. Spoon over steaks. Serve with clementine mixture and rice if desired.
1 each: 311 calories, 14g fat (3g saturated fat), 79mg cholesterol, 357mg sodium, 13g carbohydrate (9g sugars, 3g fiber), 29g protein.
Sep 23, 2011
I changed this a little. Left out the onions. Didn't have clementines, used oranges insted. Didn't have walnuts used peacans insted. I put the peacans and the oranges in with the broth. Then poured over the steaks. Yum! I might cook the steaks in the broth next time :)
Feb 7, 2011
good. and light.. loved the toasted walnuts.. would add some citrus juice..like orange to it..