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.
Hello, everyone. I'm Judith with Recipe.com, and today, I'm gonna be showing you how to make a Sliced Sauteed Sirloin with Shallot Pan Sauce, a dish to really impress your date. So what you're gonna need is one boneless sirloin steak which is about an inch thick and 2 pounds in weight. We have right here 2 tablespoons of diced shallot, half a cup of beef broth, half a cup of red wine, 1 tablespoon of butter, 1 tablespoon of chopped parsley, 1 tablespoon of fresh rosemary, 1 clove of garlic which we've finely chopped, an eighth of a teaspoon of black pepper, a quarter teaspoon of salt, and 2 tablespoons of cooking oil and we're using canola oil. So we have a large skillet here warming up nicely on a medium high temperature, and we're gonna get our oil to start with. We're gonna use 1 tablespoon of our oil, and we're gonna brush our sirloin steak with it on both sides. So we've brushed it with oil and now it's time to season it with our salt and pepper. So, both sides. Lovely. There we go and with the pepper. Now, apparently, the stories that the English king liked this cut of beef so much that he knighted it, so that's why it's called 'sir-loin.' See? There's a little bit of...useful information for you today. Before adding the sirloin to our skillet, we're gonna put the remainder of our cooking oil into the pan and then we can put our beef in. We're gonna put it into our hot skillet here. And that's a good sound. All right, so we've got a medium high heat and we're gonna sear it on-- for 4 minutes on each side. So, we're gonna turn that over now. It's been about 4 minutes and about another 4 minutes on that side. Okay. So our sirloin has seared beautifully on both sides. Looks fantastic. Nice and juicy, so we're just gonna transfer it from the skillet onto our board, and let that rest a while. So, just turn our heat off for a moment. Now, we're gonna empty our skillet all but-- about 1 tablespoon of fat will remain in our skillet right here, and that's gonna be our base for our shallot pan sauce. Yummy. So, let's get our heat back on. Medium heat. And we're gonna put in our diced shallots, and we're gonna let them cook there for about a minute. Shallots are browning now, nicely. It's been about a minute so let's add in our garlic. Goes in there. And our fresh rosemary and this herb is just gonna give our steak such a fragrant, gorgeous smell. We'll just mix all that in there. Put that in for about 30 seconds to a minute and let it get nice and fragrant in the pan. So it's been about a minute and we're gonna add our wine. Fantastic. And we're gonna let it boil there for a minute. So, it's been about a minute. Our wine is boiling there, and now we're gonna add in our beef broth. Fantastic. So all those great flavors infusing there together and we'll put that on for another minute. So, to our beautiful, fragrant sauce, we're gonna add in the butter, and let that melt through so whisk that in a little bit. All right. And we're gonna add in the parsley. We'll turn off the heat, stir that all in there, and that is a gorgeous shallot pan sauce. So, last but not least, let's cut-- let's slice our sirloin steak, so what you wanna do is to slice against the grain, so we're just gonna take a fork right here and we're gonna go through and it should be pretty easy to do like so. Now, a lot of people like it well done. Some people like it medium rare. Obviously, you cook it to your taste. If it reads 125 degrees in a thermometer, it should be about medium rare, so I'm gonna slice this all up and get it on the plate. So, our lovely sirloin steak is looking great. We're gonna plate it up now. We got 3 or 4 on there. Like so. Very nice. And we're just gonna spoon up our shallot sauce right on top. All those gorgeous flavors. Now, do you see why it's the way to a man's heart? Well, it's certainly the way to my heart. That, everyone, is your Sliced Sauteed Sirloin with Shallot Pan Sauce. Well, thanks for watching, everyone. For more great recipes and savings, go to Recipe.com.
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