Sliced Sauteed Sirloin with Shallot Pan Sauce

Sliced Sauteed Sirloin with Shallot Pan Sauce
Garlic, fresh rosemary, and shallots make a fragrant sauce for this quick and easy steak recipe. Try it the next time you entertain.
Makes 4
Prep 10 m
Cook 12 m


Shallot Pan Sauce:


Cook Sirloin:

  1. 1 of 2 Heat a large skillet over medium-high heat. Brush the steak with 1 tablespoon of the oil and season with salt and pepper.
  2. 2 of 2 Add remaining tablespoon oil to skillet and add steak. Cook the steak 4 minutes per side or until internal temperature registers 125 degrees on an instant-read thermometer for medium-rare. Remove to a warm plate and allow to rest 5 minutes while making sauce.

Make Shallot Pan Sauce:

  1. 1 of 2 Drain off all but 1 tablespoon of skillet drippings. Add shallot to skillet and cook 1 minute, stirring frequently. Add rosemary and garlic and cook 30 seconds to 1 minute, until fragrant. Add wine and boil for 1 minute, scraping up the browned bits on the bottom of the skillet. Add broth and boil 1 minute. Whisk in butter; stir in parsley.
  2. 2 of 2 Thinly slice steak against the grain. Serve with the pan sauce.
Nutrition Information for Sliced Sauteed Sirloin with Shallot Pan Sauce
Servings Per Recipe: 4
Per Serving: 290 kcal cal., 319 mg sodium, 0 null Mark as Free Exchange, 4 g sat. fat, 60 mg chol., 16 g Fat, total, 0 g fiber, 2 g carb., 29 g pro.