sirloin with red wine sauce


1/2  cup dry red wine
1   sirloin steak (about 1-1/2 pounds, 1 inch thick)
1/2  teaspoon salt
1/4  teaspoon black pepper

2   cups dry red wine
1/2  cup beef broth
2   teaspoons Dijon mustard
2   teaspoons sugar
1/2  teaspoon onion powder
1/4  teaspoon salt
1/4  teaspoon black pepper
1 1/2  tablespoons all-purpose flour mixed with 3 tablespoons water


1. Heat grill or broiler.


1. In resealable plastic food-storage bag or glass dish, combine red wine and sirloin; seal bag. Marinate steak at room temperature for 15 minutes. Remove sirloin from bag. Season on both sides with salt and pepper.


1. Meanwhile, in small saucepan, whisk together wine, broth, mustard, sugar, onion powder, salt and pepper. Bring to simmering over medium-high; simmer until reduced to about 1-1/4 cups, 20 minutes.
2. Grill or broil sirloin for 3 to 5 minutes, depending on thickness. Flip steak over; grill another 3 to 5 minutes or until internal temperature registers 145 degrees F on instant-read thermometer for medium-rare. Transfer to cutting board; let stand 5 minutes.
3. Stir flour-water mixture into red wine sauce; simmer until thickened, about 3 minutes.

To serve:

1. Cut sirloin across grain into thin slices. Drizzle with red wine sauce. Serve warm. Makes 4 servings.

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