YOU’LL NEED
1 cup dry red wine
1 shallot, minced
4 Tbsp butter, softened
1 tsp chopped fresh rosemary
Black pepper to taste
Salt to taste
4 steaks (flank, sirloin, skirt, or filet; 6 oz each)
HOW TO MAKE IT
Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 tablespoons (it will have a thick, syrupy consistency).
Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper.
Once fully incorporated, spoon the butter onto a large piece of plastic wrap.
Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use.
Preheat a grill, stovetop grill pan, or cast-iron skillet. Season the steaks with salt and pepper and cook until medium-rare (about 8 minutes total for skirt and flank and 10 to 12 minutes for the sirloin and filet).
Remove the steaks and slice a coin of the butter over the top of each.
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