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Recipe in: Barbecue

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Steak with Roasted Garlic and Red Wine Reduction 

Total time: 60 minutes
     In the summer cook these quickly on the barbecue; in winter, quickly sear in a hot skillet.  Either way, do it at the last minute so they don't get too well done.  The roasted garlic and shallots are creamy and mild; the wine reduction rich and silky.

Steak with Roasted Garlic and Red Wine Reduction Ingredients:

 Instructions:

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               Nutrition Information
            
 
Recipe serves 2 
         
Entire Recipe / per serving
Calories:  1115 / 557.5
Total Carbohydrates:  64 / 32
          Dietary Fiber:  1 / .5
Total Fat:  52 / 26
         Saturated Fat: 15 / 7.5
Cholesterol:  122 / 61
Protein:  82 / 41
Calcium:  246 / 123
Sodium:   480 / 240

General Technical Details and Disclaimer:

**  The nutrition info assumes that 75% of the alcohol is cooked off after reducing

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/  

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