Sirloin Steak with Red Wine Sauce

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We’ve been doing this blog thing for a few months now and I have kept up with it a lot better and more consistently than I ever thought. Who knew I’d actually enjoy it. It has made me branch out and try new things, take some risks, be more creative, and plate better. My mom also keeps updated with it, checking periodically. But, without fail, every time I talk to her, she always asks me when she is going to get a meal like that, or why she is the one cooking when we come back to visit. Which, actually, is a good point. That seems unfair, so when we went back home for Labor Day, my sister and I decided to whip up our parents a full 4-course Italian meal because my mom was specifically asking about the shrimp scampi that I made previously. So that ended up being the 2nd course, with the 1st being a salad. This steak was the 3rd and then my sister made a raspberry limoncello dessert, which I will post later. The recipe called for flat iron steak, but I used sirloin instead because why not. It is super simple and the sauce is pretty damn tasty.

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Ingredients

  • 2 lbs of sirloin steaks
  • Kosher salt and freshly ground black pepper
  • 3 tbsp EVOO
  • 6 tbsp cold unsalted butter
  • 1 onion, thinly sliced
  • 1 tbsp minced garlic
  • 1 tsp dried oregano
  • 1/4 cup tomato paste
  • 2 1/2 cups dry red wine

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Directions

  • Salt and pepper the steaks, drizzle with EVOO
  • Cook to your desired doneness and then let it rest, tented with foil
  • Slice the steaks against the grain
  • For the sauce, melt 2 tbsp butter in a saucepan on medium heat
  • Saute the onions till done, then add salt and cook for a few more minutes
  • Add the garlic and oregano and saute for another minute
  • Stir in the tomato paste and cook for a few minutes, stirring constantly
  • Mix in the wine, stirring occasionally, until the sauce reduces by half (says 10 minutes, but it took a lot longer for me)
  • Melt 4 tbsp butter (cut into chunks) into the sauce
  • Strain the sauce into a bowl, extracting as much liquid as possible
  • Salt and pepper to taste
  • Pour over the steak, or serve on the side and enjoy

 

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Overall the steak and the red wine sauce was really good. It was cooked just right and the sauce didn’t have too heavy of a wine flavor. It was a little shocking how much butter went into it, but it was delicious, so all was forgiven. My parents really enjoyed it too, which was the most important part.

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7 thoughts on “Sirloin Steak with Red Wine Sauce

    • Haha thanks! Yeah these pieces were a good medium with another set medium rare, which is more my speed. But yes, this recipe is super easy and really good. Let me know how yours turns out when you get a chance to try it

  1. Yummy steaks. I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…

    • I think it should be fine since you would be straining the sauce anyways, so the garlic never makes it on to your plate. Only for flavor, so you would actually knock out the salt and garlic parts with one thing. Pretty efficient. Let me know how you like it!

    • Thank you! please do. It is really easy, just have to time the sauce and the steak so theyll be done around the same time

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