Mouthwatering Aspen Ridge® sirloin steak,red wine, and fresh rosemary give this dish a bold aroma and taste. It's perfect for your quick-and-easy meal needs. Also, try it the next time you're entertaining friends.
1 boneless Aspen Ridge sirloin steak, about 1-inch thick
2 Tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Shallot Pan Sauce
2 Tablespoons finely chopped shallot (or onion)
1 Tablespoon chopped fresh rosemary
1 clove garlic, finely chopped
1/2 cup dry red wine
1/2 cup beef broth
1 Tablespoon butter
1 Tablespoon chopped flat-leaf parsley
Cook sirloin: Heat a large skillet over medium-high heat. Brush the steak with 1 tablespoon of the oil and season with salt and pepper.
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: 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.
Per serving: Calories 290, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 319 mg, Carbohydrate 2 g, Fiber 0 g, Protein 29 g