How to Cook Sirloin Steak
Looking for a steak dinner that will knock the socks right off of your dinner guests? For a sophisticated take on how to cook sirloin steak, look to the subtle hints of fresh herbs and spices to enhance the meat's natural flavors, rather than overpower it. This recipe for sirloin steak hits all the right high notes with a fragrant sauce made of garlic, fresh rosemary, shallots and red wine. Since you make the sauce in the same pan you sear the steaks in, it's infused with the natural flavors of the meat, as well. And since you just need half a cup of red wine for the cooking, you and your guests can sip on what's left of the bottle while you savor the aromas that fill your home.
What You'll Need
- 2 tablespoons canola oil
- 1 boneless sirloin steak, about 1 inch thick, 1 /14 pounds
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Shallot Pan Sauce:
- 2 tablespoons finely chopped shallot (or onion)
- 1 tablespoon chopped fresh rosemary
- 1 clove garlic, finely chopped
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1 tablespoon butter
- 1 tablespoon chopped flat-leaf parsley
Step By Step
Heat a large skillet over medium-high heat. Brush the steak with 1 tablespoon of the oil and season with salt and pepper.
Add remaining tablespoon oil to skillet and add steak. Cook the steak 4 minutes per side or until internal temperature registers 125 degrees on an instant-read thermometer for medium-rare. Remove to a warm plate and allow to rest 5 minutes while making sauce.
Make Shallot Pan Sauce:
Drain off all but 1 tablespoon of skillet drippings. Add shallot to skillet and cook 1 minute, stirring frequently. Add rosemary and garlic and cook 30 seconds to 1 minute, until fragrant. Add wine and boil for 1 minute, scraping up the browned bits on the bottom of the skillet. Add broth and boil 1 minute. Whisk in butter; stir in parsley.
Thinly slice steak against the grain. Serve with the pan sauce.
With its succulent juices and delicious flavors, knowing how to cook sirloin steak can easily be considered an art form, but it's one that anyone can master. Whether you're throwing a dinner party, cooking a romantic meal for that special someone or simply feeding your family, this meal is sure to impress.
Per Serving: cal. (kcal) 290, Fat, total (g) 16, chol. (mg) 60, sat. fat (g) 4, carb. (g) 2, fiber (g) 0, pro. (g) 29, sodium (mg) 319, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet