Sirloin Steak With Merlot-Balsamic Reduction – a delicious recipe with merlot, balsamic vinegar, Worcestershire sauce, ground black pepper, salt, boneless sirloin steak. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
5
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6
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7
.
105
kcal
Calories
8
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup merlot, 2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce {Check for Gluten}, 1/2 teaspoon coarsely ground black pepper, and more.
Yes, Sirloin Steak With Merlot-Balsamic Reduction falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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