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Name: Steak Valentino
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1/2 c Red onion, finely chopped; Thick; 1 Ribeye steak abt 2 inches; 1 tb Balsamic vinegar; 1/2 c Dry Red Wine; Thinly sliced; 1 tb EX virgin olive oil; 2 tb Butter; Salt & freshly ground pepper; 4 Cloves garlic, peeled and; 2 Tomatoes, chopped

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INGREDIENTS

1/2 c Red onion, finely chopped
Thick
1 Ribeye steak abt 2 inches
1 tb Balsamic vinegar
1/2 c Dry Red Wine
Thinly sliced
SAUCE
1 tb EX virgin olive oil
2 tb Butter
Salt & freshly ground pepper
4 Cloves garlic, peeled and
2 Tomatoes, chopped

Servings

INSTRUCTIONS

Preheat oven to 450 F. In a skillet, heat oil until very hot. Season steak with salt and pepper. Fry steak for 2 minutes on each side or until browned. Remove to ovenproof baking dish and bake for 15 - 20 minutes or until medium rare. Wipe out skillet and add sauce ingredients except butter. Bring to a boil and boil until reduced ti half, about 3 minutes. Strain through a strainer, pressing down on solids. Return to low heat and whisk in butter. Slice steak into thin slices and arrange on plate. Drizzle with sauce. Serves 2. Couls also use New York sirloins but ribeye is juicier. To serve with "Fennel Mashed Potaoes" In Side dish database. Posted to MM-Recipes Digest V4 #9 by jarin@odyssee.net (JL) on Mar 12, 1999

NOTES

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Steak Valentino

1/2 c Red onion, finely chopped
 Thick
1 Ribeye steak abt 2 inches
1 tb Balsamic vinegar
1/2 c Dry Red Wine
 Thinly sliced
 SAUCE
1 tb EX virgin olive oil
2 tb Butter
 Salt & freshly ground pepper
4 Cloves garlic, peeled and
2 Tomatoes, chopped

Preheat oven to 450 F. In a skillet, heat oil until very hot. Season steak  with salt and pepper. Fry steak for 2 minutes on each side or until  browned. Remove to ovenproof baking dish and bake for 15 - 20 minutes or  until medium rare.    Wipe out skillet and add sauce ingredients except butter. Bring to a boil  and boil until reduced ti half, about 3 minutes. Strain through a strainer,  pressing down on solids. Return to low heat and whisk in butter. Slice  steak into thin slices and arrange on plate.    Drizzle with sauce.    Serves 2.    Couls also use New York sirloins but ribeye is juicier.    To serve with "Fennel Mashed Potaoes" In Side dish database.    Posted to MM-Recipes Digest V4 #9 by jarin@odyssee.net (JL) on Mar 12, 1999

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Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 2 Servings

Calories: 193
Calories from Fat: 106 (55%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 7.3g	37 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.5g
Cholesterol 30.5mg		9 %
Sodium 225.6mg		8 %
Potassium 375.4mg		10 %
Total Carbohydrate 11g		3 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 8.4g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 193

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