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
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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