Sirloin Steak with Merlot-Balsamic Reduction

Sirloin Steak with Merlot-Balsamic ReductionRecipe
Photo: Oxmoor House
Marinating the steak and cutting it on the diagonal after cooking ensure tenderness. Serve with steamed asparagus and mashed red potatoes to round out the meal.


4 servings (serving size: 3 ounces steak and 4 teaspoons sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 196
Fat 8 g
Satfat 2 g
Monofat 4 g
Polyfat 1.2 g
Protein 23 g
Carbohydrate 6.6 g
Fiber 0.1 g
Cholesterol 42 mg
Iron 2.2 mg
Sodium 268 mg
Calcium 35 mg


1/2 cup merlot
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce {Check for Gluten}
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 (1-pound) boneless sirloin steak (1/2 inch thick), trimmed
Cooking spray
1 tablespoon canola oil
1/2 cup finely chopped shallots (about 3 medium)


1. Combine first 5 ingredients in a large heavy-duty zip-top plastic bag. Add steak to bag; seal. Marinate at room temperature 15 minutes, turning frequently.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove steak from bag, reserving marinade. 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. Remove steak from pan; cover and keep warm.

3. Add oil to 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.

4. Cut steak diagonally across grain into thin slices. Place steak slices and any accumulated juices on a serving platter. Spoon sauce over steak.


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