A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Grilled Rib-Eye Steak With Chianti Sauce
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- #107889
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 boneless rib-eye steaks
2 tablespoons peanut oil
salt and pepper
1 cup Chianti
1/2 cup beef stock
1 tablespoon balsamic vinegar
1 tablespoon chopped shallots
1 teaspoon fresh Italian parsley, chopped
directions
Brush steaks with oil and season with salt and pepper.
Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, balsamic vinegar and shallot. Reduce again by half. Add the parsley. Keep warm.
Prepare a fire in your barbecue. When ready, grill the steaks to desired doneness. Serve with the Chianti sauce.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
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