• Cooking Time: 15
  • Servings: 4
  • Preparation Time:


This will actually work with white wine too, I did that once on accident (don't ask).


  • 1lb boneless beef top sirloin cut 3/4" thick
  • 1/4 to 1 teaspoon ground pepper
  • 2 teaspoons of cooking oil (I always use extra virgin olive oil)
  • 1 large red onion thinly sliced and separated into rings
  • 1 7 1/2oz can of tomatoes, cut up
  • 1/4 cup dry red wine
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt


  • Cut steak into 4 equal portions rub both sides with pepper.
  • In a large skillet heat oil over medium heat.
  • Add steaks and cook about 13 minutes flipping 1/2 way through (or cook to your liking) remove steaks from skillet reserve drippings in skillet.
  • Keep steaks warm.
  • In the same skillet cook onion in drippings over medium heat for 5-7 minutes or until crisp-tender.
  • Carefully add tomatoes, wine, sage, and salt. Bring to boiling.
  • Cook for 1-2 minutes until most the liquid is evaporated, stirring occasionally.
  • To serve, arrange steak on plates. Spoon onion mixture on top.

Categories: Beef  Main Dish  Stove 
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