Options

Format:
Include:
PRINT
See more
Photo: Oxmoor House Photo by: Photo: Oxmoor House

Sirloin Steak with Merlot-Balsamic Reduction

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.

Oxmoor House AUGUST 2011

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

Ingredients

  • 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)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 196
  • Fat: 8g
  • Saturated fat: 2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.2g
  • Protein: 23g
  • Carbohydrate: 6.6g
  • Fiber: 0.1g
  • Cholesterol: 42mg
  • Iron: 2.2mg
  • Sodium: 268mg
  • Calcium: 35mg
advertisement

Go to full version of

Sirloin Steak with Merlot-Balsamic Reduction recipe

advertisement