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Sirloin Steak
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| 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
cook sirloin:
1 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.
make shallot pan sauce:
1 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.
2 Thinly slice steak against the grain. Serve with the pan sauce.
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