Sirloin Steak with Red Wine Recipe
Ingredients
Sirloin steak - 4-1/2- to 5-lb, about 1-1/2 inches thick
Garlic - 1 clove, split
Olive or salad oil - 1/3 cup
Salt - 1-1/2 teaspoons
Pepper - 1/2 teaspoon coarsely cracked
Dried rosemary leaves - 1-1/4 teaspoons
Dry red wine - 1/2 cup
Butter or margarine - 1 tablespoon
Directions
GETTING READY
1. Preheat oven to 350F.
2. Wipe steak with damp paper towels, rub each side with garlic and reserve garlic.
MAKING
3. In a large heavy skillet heat oil, until very hot.
4. Over high heat, brown steak very well on both sides for about 3 to 5 minutes per side.
5. In shallow roasting pan place steak on rack sprinkle with salt, pepper and rosemary and add garlic.
6. Insert meat thermometer in side of steak, making sure point is as close to center of meat as possible.
7. Bake in top part of oven 25 to 30 minutes until meat thermometer registers 130 degrees, for medium rare.
8. Remove thermometer and place steak on hot platter.
9. Pour fat from roasting pan and discard garlic.
10. Add wine to pan, and bring to boiling, stirring to loosen brown particles and stir in butter.
11. Pour 2 tablespoons sauce over steak and pass the rest.
SERVING
12. To serve, slice thinly on the diagonal.
1. Preheat oven to 350F.
2. Wipe steak with damp paper towels, rub each side with garlic and reserve garlic.
MAKING
3. In a large heavy skillet heat oil, until very hot.
4. Over high heat, brown steak very well on both sides for about 3 to 5 minutes per side.
5. In shallow roasting pan place steak on rack sprinkle with salt, pepper and rosemary and add garlic.
6. Insert meat thermometer in side of steak, making sure point is as close to center of meat as possible.
7. Bake in top part of oven 25 to 30 minutes until meat thermometer registers 130 degrees, for medium rare.
8. Remove thermometer and place steak on hot platter.
9. Pour fat from roasting pan and discard garlic.
10. Add wine to pan, and bring to boiling, stirring to loosen brown particles and stir in butter.
11. Pour 2 tablespoons sauce over steak and pass the rest.
SERVING
12. To serve, slice thinly on the diagonal.
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