Sirloin Steak with Balsamic Sauce
Seasoned only with salt and pepper, then quickly pan-grilled, these delectable beef sirloin steaks are served with a sweet and spicy balsamic pan sauce.
3/4 pound, 1/2-inch-thick boneless sirloin steak
Salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
2 garlic cloves, minced
1/8 teaspoon dried hot red pepper flakes
3 tablespoons medium-dry sherry
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
1 teaspoon honey
1 tablespoon butter
- Pat steak dry and season lightly with salt and pepper.
- In a large heavy skillet heat oil over medium-high heat and add steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm.
- Pour off almost all drippings from skillet; add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring,10 seconds and add sherry. Boil mixture until almost all liquid is evaporated. Add soy sauce, vinegar, and honey; bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon sauce over steak.
Makes 2 servings.