6 Ingredients
4 servings
35 minutes
Nutrition information per serving: 260 Calories; 126 Calories from fat; 14g Total Fat (7 g Saturated Fat; 0.5 g Trans Fat; 0.7 g Polyunsaturated Fat; 4.9 g Monounsaturated Fat;) 95 mg Cholesterol; 310 mg Sodium; 2 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 3 mg Iron; 349 mg Potassium; 9.3 mg NE Niacin; 0.6 mg Vitamin B6; 3.5 mcg Vitamin B12; 3.6 mg Zinc; 22 mcg Selenium; 62.2 mg Choline.
2 beef Strip Steaks Boneless, 1 inch thick (about 1-1/4 pounds)
1/3 cup unsalted beef broth
Wash hands with soap and water before cooking and always after touching raw meat.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
1. Combine pepper and garlic salt; press evenly onto beef Strip Steaks.
2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.
Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Add broth to skillet; cook and stir 2 minutes until browned bits attached to skillet are dissolved. Add cognac; simmer 3 minutes. Stir in cream; increase heat to medium-high heat. Cook 10 minutes or until sauce is slightly thickened, stirring often. Serve over steaks.
Cook's Tip: If grilling, use large nonstick skillet over medium heat, following directions listed in step 3.
Source: beefitswhatsfordinner.com