Sliced Sauteed Sirloin with Shallot Pan Sauce

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° on an instant-read thermometer for medium-rare. Remove to a warm plate and allow to rest 5 minutes while making 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.

Thinly slice steak against the grain. Serve with the pan sauce.