Servings: 8
Prep Time: n/a
Cook Time: n/a

+ 1 c. balsamic vinegar (250 mL)
+ 1/4 c. tequila (60 mL)
+ 1 Tbsp. granulated sugar (15 mL)
+ 2 Tbsp. canola oil (30 mL)
+ 2 medium onions, peeled and cut vertically into 1/2-in. (1.25-cm) slices
+ 1 garlic clove, minced
+ 2 medium red peppers, cored and cut into 1/4-in. (0.63-cm) slices
+ 1/2 Tbsp. fresh finely chopped rosemary (15 mL)
+ 1 Tbsp. fresh finely chopped thyme (15 mL)
+ 1/4 tsp. salt (1 mL)
+ 1/4 tsp. ground black pepper (1 mL)
+ 2 lb. (1 kg) Sirloin steak, 1 1/2-in. (4-cm) thick cut, trimmed of excess fat
+ 1 c. dry red wine (250 mL)
+ 1/4 tsp. salt (1 mL)
+ 1/4 tsp. ground black pepper (1 mL)

1. In small saucepan, combine balsamic vinegar, tequila and sugar. Heat over medium-high heat, bring to a boil and reduce by half.
2. In large non-stick skillet, heat 2 Tbsp. (30 mL) canola oil over medium heat, add onions and sauté until golden brown. Then add garlic, red peppers and herbs and sauté until peppers are tender. Season with salt and pepper. Remove from skillet and transfer to warm plate.
3. Return skillet back to medium-high heat. Add 2 Tbsp. (30 mL) canola oil and steak. Sauté until brown on all sides and cook until desired doneness. Remove steak and cover loosely with foil. Add red wine to skillet and cook until reduced by half. Add balsamic tequila reduction and steak back to sauce; season with salt and pepper. Divide onion and red pepper mixture onto warm serving platter. Slice steak and arrange on top. Drizzle any remaining sauce over steak. Serve immediately.

* Recipe courtesy of Nathan Fong and CanolaInfo.

Calories: 270;   Total Fat: 8g;   Saturated Fat: 2g;   Cholesterol: 65mg;   Total Carbs: 12g;   Fiber: 1g;   Sugar: 9g;   Protein: 26g;   Sodium: 220mg;