Smothered Steak with Sangria Sauce
1 cup sangría (white preferred)
1 medium tomato, chopped
1 small green bell pepper, chopped
1/4 cup golden raisins
1/4 cup dried apricots, coarsely chopped
1 large bay leaf
1 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon pepper, or to taste
Vegetable oil spray
4 thin slices sirloin steak (about 4 ounces each), all visible fat discarded
In a medium bowl, stir together the sauce ingredients.
Heat a large skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Brown the meat for 2 to 3 minutes on each side, or until desired doneness.
Pour the sauce into the skillet. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until the meat is tender. Discard the bay leaf.
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