Spicy Rib Eye in Red Sauce
This is one way to stretch a steak to serve six people. It's full of flavor and easy, too.
- 1¼ pounds rib eye steak
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- ⅓ cup dry red wine
- 1 tablespoon chili powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon coriander seed
- 1 (20-ounce) can no-salt crushed tomatoes
Trim excess fat from steak and sprinkle with salt and pepper.
Heat a skillet over medium-high heat and add olive oil. Add steak to pan; cook without moving until steak is browned, about 4–6 minutes.
Turn steak and cook for 2–3 minutes on second side, until medium rare. Remove to plate.
Add onion and garlic to drippings remaining in skillet. Cook and stir until tender, about 4 minutes.
Add wine, chili powder, red pepper flakes, coriander, and tomatoes and bring to a simmer. Reduce heat to low and simmer for 15 minutes until sauce is reduced and thickened.
Thinly slice the steak against the grain and add to the sauce. Cook and stir for 2–3 minutes or until steak is hot and tender and sauce is blended.
Serve immediately over brown rice, couscous, quinoa, or pasta.
Fat: 10.22 grams
Saturated fat: 3.27 grams
Dietary fiber: 2.91 grams
Sodium: 138.71 mg
Cholesterol: 77.35 mg