This is a quick way to make steak on a weeknight. If you don’t want to open a bottle of red wine (I can’t imagine that you wouldn’t!) just substitute more of the beef stock. Serve with roasted fingerling potatoes, or if you are in a real hurry, buy some frozen ones and drizzle olive oil over them and roast until crispy.
2 lb. top sirloin steak
salt, pepper, and olive oil
3 Tablespoons minced shallots
2 teaspoons chopped fresh thyme
1/2 cup full bodied red wine, such as a cabernet
1/2 cup beef stock
1 1/2 teaspoons butter
1/2 teaspoon dijon mustard
Sprinkle the steaks with salt and pepper and drizzle olive oil over both sides. Let stand for 15 minutes then grill for 4.6 minutes a side or until medium rare. Remove from heat and let stand 5 minutes. In a small saucepan over medium heat add 1 Tablespoon of olive oil to the pan. Sauté the shallots until lightly browned. Add the wine and cook for 2 minutes or until liquid almost evaporates. Add beef stock and cook 3 minutes or until liquid is reduced by half. Remove from heat and add salt, pepper, butter, and dijon whisking until well combined. Using a serrated knife, thinly slice the steak and place on a platter. Drizzle the sauce over the meat and serve with potatoes.