"Food is our common ground, a universal experience." - James Beard

Tuesday, July 20, 2010

Sirloin Steak with Tomato Caper Sauce

I recently posted a pork recipe with a tomato caper sauce. This recipe has a lighter flavor and is great if you don't like pork. Kent made this for me when were dating, and we decided to try it again recently. It was great!

Pan-seared Sirloin Steak
2 tablespoons vegetable oil
2 boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 1/4 inches thick (I used one large boneless sirloin, and it worked perfectly.)
Table salt and ground black pepper

1. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steaks with salt and pepper. Place steaks in skillet; cook without moving steaks until well browned, about 2 minutes. Using tongs, flip steaks; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees (or medium rare). This should take about 6 minutes.
2. Transfer steaks to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes. Meanwhile, prepare pan sauce.
3. Using a sharp knife, slice steak about 1/4 inch thick against grain on bias, arrange on platter or on individual plates, and spoon sauce over steak. Serve immediately.

Tomato Caper Pan Sauce
1 medium shallot, minced
1 teaspoon all-purpose flour
2 tablespoons dry white wine
1 cup low-sodium chicken broth
2 tablespoons capers, drained
1 medium tomato, seeded and cut into 1/4 inch dice
1/4 cup minced fresh parsley leaves
Table salt and ground black pepper

After transferring steaks to large plate, pour off all but 1 tablespoon of fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes.

Sprinkle flour over shallot; cook, stirring constantly, until combined, about 1 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2/3 cup, about 4 minutes.

Reduce heat to medium; add capers, tomatoes, and any meat juices, and cook until the flavors are blended, about 1 minute. Stir in parsley and season to taste with salt and pepper; spoon sauce over sliced steak.
(Recipe from America's Test Kitchen)

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