This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce and gluten-free beer in this recipe.
"One thing you can't do with babies, you can't give them steak."
- Flavor Flav
This recipe combines Asian flavors with a French technique (deglazing the pan with butter) to make a steak that's great on its own and makes great sandwiches as leftovers.
Servings: 2 | Serving size: 4 ounces steak with sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied or split to serve 2 and makes good leftovers (and makes great sandwiches!). This recipe also requires making Roasted Garlic.
Serve with Plain Mashed Potatoes [Low Sodium Plain Mashed Potatoes] or Mashed Yams or Ginger Mashed Potatoes and with Thai Cucumber Salad or Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Quickie Japanese Cucumber Salad
Place the garlic, ginger, sesame oil, soy sauce and five spice powder in a blender or mini chopper and puree until smooth.
Preheat the oven to 400°F. Place a large skillet in the oven.
When the oven is hot, sprinkle the steak with pepper and place the steak in the hot pan.
Add the sauce to the pan, turning the steak to coat it on both sides.
Cook for about 8 minutes on one side and turn over. Cook for another 7 to 9 minutes for medium rare.
Remove the pan from the oven and place the steak on a cutting board to rest.
Add the beer to the pan and whisk to deglaze the pan.
Add the butter and whisk until smooth.
Serve the steak topped with the sauce.
Serving size: 4 ounces steak with sauce
|Calories 259||Calories from Fat 111|
|% Daily Value|
|Total Fat 12g||19%|
|Saturated Fat 4g||19%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 9g||2%|
|Dietary Fiber <1g||2%|
|Vitamin A 1%||Vitamin C 10%|
|Calcium 8%||Iron 12%|
|Vitamin K 1 mcg||Potassium 479 mg|
|Magnesium 36 mg|