15 ounces top round or sirloin tip
4 fluid ounces (1/2 cup) dry red wine
1 garlic clove, finely chopped
Freshly ground black pepper to taste
1 sprig fresh rosemary, chopped, or 1 teaspoon dried leaves, crumbled
Salt to taste
Place steak in a gallon-size sealable plastic bag. Add wine, garlic and pepper.
Lightly massage marinade into meat. Add rosemary sprig (if using dried, add with
other ingredients). Seal bag, squeezing out air; turn to coat steak. Refrigerate
overnight or up to 24 hours, turning bag occasionally. Remove meat from
refrigerator at least 30 minutes before broiling. Preheat broiler for at
least 20 minutes. Lift meat from marinade, and discard marinade.
Broil on rack 3" from heat approximately 4 minutes on each side, salting
cooked side and turning only once. Remove steak from broiler; allow it to
rest for 2-3 minutes. Slice thinly across the grain and serve immediately.
SERVING SIZE: 3 ounces
POINTS: 3.5 (4)
PER SERVING: 176 Calories, 27 g Protein, 4 g Fat,
1 g Carbohydrate, 54 mg Sodium, 0 g Dietary Fiber
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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