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.

Sliced Sauteed Sirloin with Shallot Pan Sauce
Servings: 4 Prep 10 mins Cook 12 mins


  • 2 tablespoons canola oil
  • 1 boneless sirloin steak, about 1 inch thick, 1 /14 pounds
  • 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

Make It

Cook Sirloin:

1. Heat a large skillet over medium-high heat. Brush the steak with 1 tablespoon of the oil and season with salt and pepper.

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:

3. 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.

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

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 290, Fat, total (g): 16, chol. (mg): 60, sat. fat (g): 4, carb. (g): 2, fiber (g): , pro. (g): 29, sodium (mg): 319, Percent Daily Values are based on a 2,000 calorie diet.