Monday, February 1, 2016

Sirloin Steak with Deep Red Wine Reduction

Low-Calorie Diabetic Dinners
Calories: 162 per serving
A coffee and red wine marinade gives our healthy steak recipe its complex flavor. Serve steamed zucchini or yellow summer squash on the side for a balanced low-calorie dinner.

  • Makes: 4 servings
  • Serving Size: 3 ounces steak plus 1 tablespoon (or 1 1/2 teaspoons) sauce
  • Carb Grams Per Serving: 4
Sirloin Steak with Deep Red Wine Reduction


  •  1/2 cup dry red wine
  •  tablespoons balsamic vinegar
  •  tablespoon reduced-sodium soy sauce
  •  teaspoons instant coffee granules
  •  teaspoons Worcestershire sauce
  •  1/2 teaspoon coarsely ground black pepper
  •  pound boneless beef sirloin steak, trimmed and cut about 3/4 inch thick
  •  1/8 teaspoon salt
  •  Nonstick cooking spray
  •  Steamed sliced zucchini and/or yellow summer squash (optional)
  •  Snipped fresh oregano (optional)


  1.  In a small bowl combine wine, vinegar, soy sauce, coffee granules, Worcestershire sauce, and pepper. Place the steak in a large resealable plastic bag set in a shallow dish. Pour 1/4 cup of the wine mixture over the steak. Seal bag; turn to coat steak. Marinate in the refrigerator 8 to 24 hours, turning occasionally. Stir the salt into the remaining wine mixture; cover and chill until needed.
  2.  Lightly coat a grill pan with cooking spray. Heat over medium-high heat. Drain steak, discarding marinade. Cook steak on hot grill pan 10 to 12 minutes or until desired doneness (145 degrees F for medium-rare), turning once halfway through cooking time. Transfer steak to a cutting board. Let stand 3 minutes; thinly slice steak.
  3.  Meanwhile, in a small saucepan heat the reserved wine mixture to boiling over medium-high heat. Boil, uncovered, 2 to 3 minutes or until mixture is reduced to 1/4 cup. (Or, for a more concentrated sauce, reduce mixture to 2 tablespoons.) Spoon wine mixture over sliced steak. If desired, serve with zucchini and/or sprinkle with oregano.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 162 cal., 5 g total fat (2 g sat. fat), 61 mg chol., 297 mg sodium, 4 g carb. (1 g sugars), 20 g pro.

Diabetic Exchanges

Lean Meat (d.e): 3; Mark as Free Exchange (d.e): 0; Fruit (d.e): 0.5

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