At the end of a long day, many people like sitting down at the dinner table to enjoy a glass of red wine. It's understandable; good red wine is delicious and it can even have benefits for your heart (in small amounts, of course!). So, why limit red wine to just a drink? It already pairs perfectly with sirloin steak, and cooking with it will make the meat juicy and tender.
Time: 30-40 minutes
- 1 1/2 pounds boneless steak
- kosher salt
- black pepper
- 2 shallots
- 2 1/2 tbsp. unsalted butter
- 1/2 tsp. neutral oil (grapeseed oil)
- 1/3 cup dry red wine
- 1/3 cup beef or chicken broth
- 1 tbsp. finely chopped chives
Slice the steak into strips about 1 inch in width. Sprinkle with salt and black pepper, then let sit at room temperature for 15-20 minutes. While the meat rests, mince the shallots.
Place butter and neutral oil into a pan over medium-high heat, and allow it to completely melt (almost until it is smoking). Add in the strips of steak and cook for about 3-4 minutes on each side for a rare finish. For medium-rare or medium, cook between 4-6 minutes each side. If the butter and oil start smoking or burning, remove the pan from the heat for thirty seconds and reduce the temperature.
Transfer steaks to a plate in order to make the sauce. Add chopped shallots to the pan and cook for about one minute. Then pour in red wine and cook for about 2-4 minutes until it reduces and becomes syrupy. Add in the stock and boil everything until thick, about 4 more minutes.
After removing the pan from the heat, stir in chives and remaining butter. Pour over the steak strips and serve quickly; they are best when warm and tender. If you want, you can add watercress or green onions as a garnish.
Tip: Serve the steak with a leafy green salad for a fresh side dish.
Wine Pairing: Brunello di Montalcino