PrintIngredients
4 (6oz) Beef Loin top sirloin steaks
1/4 Teaspoon Kosher Salt
1/4 Teaspoon fresh ground black pepper
2 Teaspoons olive oil
1 1/2 cups red onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1 cup chicken broth
1 cup of Beringer Moscato Wine
2 Teaspoons sugar
2 Teaspoons dried oregano
1/4 cup sliced green olives
2 Tablespoons capers
2 Teaspoons grated lemon zest
2 Tablespoons freshly chopped parsley
Cooking Instructions
Season steaks with salt and pepper. Brush with olive oil. Cook steaks, covered, over medium high heat (350-450 degrees) about 8 to 10 minutes on each side, or until desired degree of doneness. Saute onions and garlic in olive oil for 3 minutes or until tender. Stir in tomatoes, broth, moscato wine, sugar and oregano. Bring to a boil. Add olives, capers and lemon zest. Simmer until heated through. To serve, arrange steaks on a serving platter: top with sauteed mixture and garnish with fresh parsley, if desired.
Prep time: 20 minutes
Cooking time: 20 minutes
Serve with Cabernet Sauvignon.
Side dish suggestion: greek salad.
