Categories: Healthy
Ingredients
- 1/2 tbsp olive oil
- 2- 12 oz sirloin, skirt or flank steaks
- salt and black pepper to taste
- 1 medium shallot, minced
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp cold butter, cut into small pieces
- 1 tbsp fresh thyme leaves
Directions
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Heat the olive oil in a large cast-iron skillet over medium-high heat. Season the steaks on both sides with salt and pepper. When the oil is lightly smoking, add the steaks to the pan. Cook, turning every minute or so, for about 8 minutes total, until the steaks are deeply browned and firm but yielding to the touch. Remove to a cutting board to rest.
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Add the shallot to the same pan and saute for 1 minute, until softened. Pour in the red wine and the broth, scraping the bottom of the pan to release any brown bits. Cook over high heat for 5 minutes, until the liquid is reduced by three-quarters. Remove from the heat and whisk in the butter one piece at a time. Stir in the thyme.
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Slice the steaks into thick pieces, arrange on 4 warm plates, and pour the red wine sauce over the pieces.