Sirloin Steak with Merlot-Balsamic Reduction

Name: Sirloin Steak with Merlot-Balsamic Reduction
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 1 Tbsp canola oil; 1 teaspoons coarsely ground black pepper; 118 milliliters merlot; 0 teaspoons salt; 118 milliliters finely chopped shallots (about 3 medium); 454 grams boneless sirloin steak (1/2 inch thick), trimmed; 1 Tbsp Worcestershire sauce

Sirloin Steak with Merlot-Balsamic Reduction might be just the main course you are searching for. This recipe makes 4 servings with 220 calories, 25g of protein, and 9g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up sirloin steak, worcestershire sauce, coarsely ground pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Combine first 5 ingredients in a large heavy-duty zip-top plastic bag.

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Ziploc Bags

Add steak to bag; seal. Marinate at room temperature 15 minutes, turning frequently.

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Steak

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Remove steak from bag, reserving marinade.

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Marinade

Steak

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.

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Steak

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Frying Pan

Remove steak from pan; cover and keep warm.

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Steak

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Frying Pan

Add oil to pan.

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Cooking Oil

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Frying 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.

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Marinade

Shallot

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Frying Pan

Cut steak diagonally across grain into thin slices.

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Grains

Steak

Place steak slices and any accumulated juices on a serving platter. Spoon sauce over steak.

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Sauce

Steak

Equipment

Ziploc Bags

Frying Pan

Ingredients

Servings:

2Tbsps

balsamic vinegar 1Tbsp

canola oil 1teaspoons

coarsely ground black pepper 118milliliters

merlot 0teaspoons

salt 118milliliters

finely chopped shallots (about 3 medium)454grams

boneless sirloin steak (1/2 inch thick), trimmed 1Tbsp

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.