Sirloin Steak with Merlot-Balsamic Reduction

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.

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.

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.

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