Teriyaki Minute Steak with Red Wine Sauce
1-2 pounds Minute steak/tenderized round steak cutlets
Prepared Teriyaki Marinade (Lawry’s has a good one)
Marinate minute steaks 1 hour to overnight. Discard marinade before grilling.
Red Wine Sauce
¾ c sweet onion, minced
2 Tbsp butter
½ cup dry red wine
14 oz. beef broth (1 can)
¼ cup water
2 Tbsp cornstarch
½ tsp Seasoned Salt or Penzey’s Prime Rib Rub
Sauté onion in butter in large saucepan over med-high heat until browned. Add wine and cook 3 minutes. Add beef broth, bring to boil and cook 5 minutes, stirring occasionally. Stir together cornstarch, water and salt/seasoning. Add to broth mixture, stirring constantly for 1 minute or until desired thickness. Cover and keep warm while steaks grill.
Grill steaks over hot coals or pan sear, 1-2 minutes on the first side. Flip and grill 1-3 additional minutes, until juices appear on top. Remove from heat and serve with warm red wine sauce.