norma's sirloin steak with merlot-balsomic reduction

★★★★★ 1
a recipe by
Norma DeRemer
York, PA

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!

★★★★★ 1
serves 4

Ingredients For norma's sirloin steak with merlot-balsomic reduction

  • 1/2 c
    merlot red wine
  • 1 Tbsp
    balsomic vinegar
  • 2 Tbsp
    worcestershire sauce
  • 1/2 tsp
    ground black pepper
  • 1/4 tsp
  • 1
    (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 )

How To Make norma's sirloin steak with merlot-balsomic reduction

  • 1
    Combine first five ingredients in a large heavy duty zip top plastic bag.
  • 2
    Add steak to bag and seal. Marinate at room temperature for 15 minutes, turning frequently.
  • 3
    Spray a large notstick skillet with cooking spray and heat over medium high heat.
  • 4
    Remove steak from bag, reserving marinade. Add steak to pan and cook three minutes on each side.
  • 5
    Reduce heat to medium and cook an additional three minutes on each side or until desired degree of doneness.
  • 6
    Remove steak from pan and cover to keep warm.
  • 7
    Add oil to pan. Add shallots and cook two minutes or until shallots begin to brown, stirring frequently.
  • 8
    Using a wooden spoon; stir in remaining marinade, scraping pan to loosen browned bits.
  • 9
    Increase heat and bring to a boil and boil for 1 - 2 minutes or until reduced to 1/4 cup.
  • 10
    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.

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