Ingredients Jump to Instructions ↓

  1. 1 pound boneless beef top sirloin steak, cut 3/4-inch thick

  2. 2 tablespoons chopped fresh Italian parsley leaves

  3. 2 cloves garlic, minced

  4. 1/2 teaspoon ground black pepper

  5. 1 large red onion

  6. 1 tablespoon olive oil Salt

  7. 1/4 cup dry red wine

  8. 1 1/2 pounds new potatoes, steamed

Instructions Jump to Ingredients ↑

  1. Cut steak in half lengthwise and then crosswise into 1/2-inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside. Cut onion into 1/4-inch thick slices; separate into rings. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm. In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Season with salt, if desired. Place beef on top of onion. Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.


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