Sliced Sauteed Sirloin with Shallot Pan Sauce
Garlic, fresh rosemary, and shallots make a fragrant sauce for this quick and easy steak recipe. Try it the next time you entertain.
Ingredients
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2 tablespoons canola oil
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1 boneless sirloin steak, about 1 inch thick, 1 /14 pounds
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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Shallot Pan Sauce
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2 tablespoons finely chopped shallot (or onion)
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1 tablespoon chopped fresh rosemary
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1 clove garlic, finely chopped
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1/2 cup dry red wine
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1/2 cup beef broth
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1 tablespoon butter
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1 tablespoon chopped flat-leaf parsley
Directions
1.
Cook Sirloin: Heat a large skillet over medium-high heat. Brush the steak with 1 tablespoon of the oil and season with salt and pepper.
2.
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.
3.
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.
4.
Thinly slice steak against the grain. Serve with the pan sauce.
Nutrition information
Calories 290, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 319 mg, Carbohydrate 2 g, Fiber 0 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet
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