My husband and I love ribeye steaks but the reason they’reso good is that they’re nicely marbled with lots of fat. In order to make ahealthier version of this favorite, I bought thinner steaks and added a sauceto make it seem like more food was on the plate.
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| Steak With Pomegranate Reduction served with multi-colored potatoes with butter and parsley |
Steak WithPomegranate Reduction
2 thin ribeye steaks (or other good quality beef steaks),about ½ pound total weightSalt and pepper, to taste2 t. olive oil1 large garlic clove, thinly sliced¾ cup dry red wine (such as Merlot or Shiraz)¾ cup pomegranate juice1 t. butter1 T. fat free half and half1 t. jarred, drained capers
Take out the steaks and leave at room temperature for abouthalf an hour before cooking. Sprinkle one side with salt and pepper.
Heat oil to medium-high in a heavy skillet. Add steaks andcook briefly on each side (about 2 minutes) to brown. Place on a plate and tentwith foil. Keep warm in a low oven.
Reduce heat to medium and add garlic cloves to skillet.Saute for about one minutes, until slightly softened. Slowly pour in wine and pomegranatejuice. Bring to a slow, rolling boil and cook until reduced to about 1/3 cup,about 15 minutes. Remove from heat and add butter, half and half and capers;stir to blend ingredients.
To serve, place one steak on each plate and ladle half thesauce over the top.
Serves 2
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