Dinner for Two...In a Hurry!

A pan-seared sirloin with red wine sauce over a bed of rice for two, coming right up! This meal will take roughly twenty-five minutes to prepare and cook; basically, it will take as long as it takes the rice to cook. So start there, then prepare everything else while the rice cooks. Minus the usual suspects--salt and pepper and olive oil--this meal features only FIVE ingredients; not only is it quick, but pretty easy, as well.

Here's what you'll need:

• 1/2 lb top sirloin (trim the fat!)
• 1/2 c rice (white, brown, or any long-grain medley)
• 1 & 1/2 c beef broth
• 1/2 c red wine
• about 2 tsp chopped rosemary

Let's start with the rice; add one-half cup rice and 1 cup beef broth into a pot over high heat. Bring to a boil, lower heat to a simmer, cover and let sit for 20-25 minutes or until broth has been absorbed. (Remember: Rice will cook faster if you keep it tightly covered; the more you remove the lid, the longer it will take. Just be patient, young Jedi...fight the urge to lift the lid and stir, you must.)

Liberally coat a pan with olive oil over medium-high heat. Now take your sirloin and divide evenly into two separate steaks; season both sides with salt and pepper and add to pan when hot. Add rosemary to pan, on and around each steak. Cook on each side about 3-4 minutes for medium rare. (I did cook mine a little longer for a medium temperature.) Remove from pan and cover with tin foil to keep warm. Turn up heat a few notches and add wine to deglaze the pan. (Use a wooden spoon/spatula to scrape up those bits of beef stuck to the bottom of the pan.) Add the remaining 1/2 cup of beef broth. Let boil and reduce to about half. Remove from heat and let sit.

Take rested steaks and slice against grain. Serve over the rice. Generously spoon pan sauce over the steaks. Now you're ready to serve!

This meal can be prepared for less than 500 calories, although mine was about 550...I decided to help myself to some extra rice. (wink)