-
1
In a small bowl, stir together the grilling blend, oregano, and paprika.
-
2
Sprinkle over both sides of the beef.
-
3
Using your fingers, gently press to adhere.
-
4
In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom.
-
5
Cook 2 of the steaks for 1 minute on each side, or until the desired doneness.
-
6
Transfer to a platter.
-
7
Repeat with the second 1 teaspoon oil and the 2 remaining steaks.
-
8
Transfer to the platter.
-
9
Pour the remaining 1 teaspoon oil into the same skillet, swirling to coat the bottom.
-
10
Scrape to dislodge any browned bits.
-
11
Cook the mushrooms for 4 minutes, or until beginning to richly brown, stirring frequently.
-
12
Stir in the garlic.
-
13
Cook for 15 seconds, stirring constantly.
-
14
Pour in 1/4 cup sherry.
-
15
Cook for 1 minute, or until slightly reduced.
-
16
Remove from the heat.
-
17
Stir in the half-and-half, salt, and remaining 1 tablespoon sherry.
-
18
Spoon over the steaks.
-
19
Sprinkle with parsley and pepper.
-
20
In some areas of the country, minute steaks may be called thin top round steak.
-
21
Just be sure the meat is really thin.
-
22
It will be very tender if you dont overcook it.
-
23
(Per Serving)
-
24
Calories: 195
-
25
Total Fat: 6.0g
-
26
Saturated: 1.0g
-
27
Trans: 0.0g
-
28
Polyunsaturated: 1.5g
-
29
Monounsaturated: 3.5g
-
30
Cholesterol: 54mg
-
31
Sodium: 359mg
-
32
Carbohydrates: 4g
-
33
Fiber: 1g
-
34
Sugars: 2g
-
35
Protein: 28g
-
36
Dietary Exchanges
-
37
1 Vegetable
-
38
3 Lean Meat
