Norma's Sirloin Steak with Merlot-Balsomic Reduction

Norma DeRemer


A few days ago we went out to dinner and this is what I ordered. I studied what I thought was in the sauce and came home and made what I thought was like what I tasted at the resturant. I love using different wines. Oh Boy! We both think this taste a lot better and we had a hard time not eating second portion of this great meat. Marinating the steak and cutting it on the diagonal after cooking ensured tenderness. As you see I served it with steamed asparagus and mashed red potatoes to round the meal out. My cousin that I haven't seen for a while is going to visit next week end and guess what I'm going to make. YEP; YOUR RIGHT!

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1/2 c
merlot red wine
1 Tbsp
balsomic vinegar
2 Tbsp
worcestershire sauce
1/2 tsp
ground black pepper
1/4 tsp
(1 pound) boneless sirloin steak (1/2 inch thick), trimmed
cooking spray
1 Tbsp
canola oil
1/2 c
finely chopped shallots ( about 3 medium )

Directions Step-By-Step

Combine first five ingredients in a large heavy duty zip top plastic bag.
Add steak to bag and seal. Marinate at room temperature for 15 minutes, turning frequently.
Spray a large notstick skillet with cooking spray and heat over medium high heat.
Remove steak from bag, reserving marinade. Add steak to pan and cook three minutes on each side.
Reduce heat to medium and cook an additional three minutes on each side or until desired degree of doneness.
Remove steak from pan and cover to keep warm.
Add oil to pan. Add shallots and cook two minutes or until shallots begin to brown, stirring frequently.
Using a wooden spoon; stir in remaining marinade, scraping pan to loosen browned bits.
Increase heat and bring to a boil and boil for 1 - 2 minutes or until reduced to 1/4 cup.
Cut steak diagonally across grain into thin slices and place steak on a serving platter along with the accumulated juices and spoon sauce over steak. Serve hot with your favorite side dishes.

About this Recipe

Other Tags: Quick & Easy, Healthy