Pittsburgh Steelers Bistro Beef Steak

l lb. boneless beef top sirloin steak, cut 3/4-inch thick

2 Tbsp. chopped fresh Italian parsley

2 cloves garlic, crushed

1/2 tsp. pepper

1 large red onion

1 Tbsp. olive oil

1/4 cup dry red wine

1 1/2 lbs. new potatoes, steamed 2 cups steamed vegetable medley (green beans, sliced yellow bell pepper)

1. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2-inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.
Cut onion into 1/4-inch thick slices ; separate into rings. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3-5 minutes or until crisp-tender. Remove to serving platter; keep warm.
In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Place beef on top of onion.
Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef and onions.
Serve with potatoes and vegetables.

Suggestions: Place beef in freezer for 10 minutes to ease cutting. Substitute 1 Tbsp. dried parsley for fresh if necessary.

Recipe adapted from the Texas Beef Council, www.txbeef.org

Picture used with permission from the Pittsburgh Steelers, www.steelers.com

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