Sirloin Steak with Merlot-Balsamic Reduction |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Marinating the steak and cutting it on the diagonal after cooking ensure tenderness. Serve with steamed asparagus and mashed red potatoes to round out the meal. Ingredients:
1/2 cup merlot |
2 tablespoons balsamic vinegar |
1 tablespoon worcestershire sauce |
1/2 teaspoon coarsely ground black pepper |
1/4 teaspoon salt |
1 (1-pound) boneless sirloin steak (1/2 inch thick), trimmed |
cooking spray |
1 tablespoon canola oil |
1/2 cup finely chopped shallots (about 3 medium) |
Directions:
1. Combine first 5 ingredients in a large heavy-duty zip-top plastic bag. Add steak to bag; seal. Marinate at room temperature 15 minutes, turning frequently.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove steak from bag, reserving marinade. Add steak to pan; cook 3 minutes on each side. Reduce heat to medium; cook an additional 3 minutes on each side or until desired degree of doneness. Remove steak from pan; cover and keep warm.
3. Add oil to pan. Add shallots; cook 2 minutes or until shallots begin to brown, stirring frequently. Stir in reserved marinade, scraping pan to loosen browned bits. Increase heat, and bring to a boil; boil 1 to 2 minutes or until reduced to 1/4 cup.
4. Cut steak diagonally across grain into thin slices. Place steak slices and any accumulated juices on a serving platter. Spoon sauce over steak.
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