Strip Steak With Rosemary Red Wine Sauce

I got this recipe from Family Circle Magazine and loved it! The only thing I do differently is marinate the steaks in red wine over night with a little meat tenderizer. At the end, to thicken up the sauce, I add about 1/2 teaspoon of cornstarch in the last minute of boiling the sauce.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  lbs  boneless strip steaks (4 steaks, 1-inch thick)
• 1⁄2 teaspoon salt
• 1  tablespoon cracked black pepper
• 3  tablespoons olive oil
• 1⁄4 cup  chopped onion
• 2  tablespoons  finely chopped fresh rosemary leaves
• 2  cloves garlic, finely chopped
• 1 1⁄2 cups dry red wine
• 1  cup  canned condensed beef broth
• 1⁄2 teaspoon dark brown sugar

Directions

1. Season steaks with salt.
2. Press pepper on surfaces.
3. Heat oil in large heavy skillet over high heat.
4. Add steaks.
5. Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
6. Remove to warm platter; keep steaks warm.
7. Add onion to skillet; cook until browned, stirring, 2 minutes.
8. Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
9. Add wine.
10. Increase heat to high; boil vigorously 2 minutes.
11. Add broth, sugar and meat juices that have collected on platter.
12. Boil 10 minutes or until liquid is reduced by half, about 1 cup.
13. Add remaining rosemary and garlic.
14. Pour over steaks and serve.