Skillet Sirloin With Sweet Marinade

Name: Skillet Sirloin With Sweet Marinade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 118 milliliters beef broth; 2 Tbsps dark brown sugar; 1 teaspoons salt; 454 grams boneless sirloin steak (3/4 inch thick); 1 Tbsp Worcestershire sauce

Skillet Sirloin With Sweet Marinade might be just the main course you are searching for. This recipe serves 4. One serving contains 192 calories, 25g of protein, and 5g of fat. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of worcestershire sauce, salt, sirloin steak, and a handful of other ingredients are all it takes to make this recipe so delicious. 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. Seal bag; shake to coat. Marinate in refrigerator 8 hours.

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Shake

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Ziploc Bags

Remove steak from marinade, reserving marinade.

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Marinade

Steak

Heat a large skillet coated with cooking spray over high heat.

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Cooking Spray

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Frying Pan

Add beef, and cook 1 minute on each side or until browned. Reduce heat to medium-low; cook 4 minutes on each side or until done.

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Beef

Place beef on a platter; keep warm.

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Beef

Increase heat to medium-high.

Add reserved marinade and broth to pan; scrape pan to loosen browned bits. Bring to a boil; cook 4 minutes or until sauce is reduced to 1/4 cup. Slice beef diagonally across grain into thin slices.

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Marinade

Broth

Sauce

Beef

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Frying Pan

Serve beef with sauce.

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Sauce

Beef

Equipment

Ziploc Bags

Frying Pan

Ingredients

Servings:

3Tbsps

balsamic vinegar 118milliliters

beef broth 2Tbsps

dark brown sugar 1teaspoons

salt 454grams

boneless sirloin steak (3/4 inch thick)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. You could try Director's Merlot. Reviewers quite like it with a 5 out of 5 star rating and a price of about 21 dollars per bottle.