Top Sirloin with Balsamic Reduction

Preparation:  5 min. Cooking: 10 min. Total: 15 min.
Recipe photo
  • 3 tsp shallots , chopped
  • 1 tsp garlic , chopped
  • 2 fresh thyme sprigs
  • 3 tsp unsalted butter
  • oil to coat pan
  • salt and pepper to taste
  • 4 Tbsp balsamic vinegar
  • 1 top sirloin steaks
Preheat oven to 350 ℉.

Heat oil in heavy skillet (not nonstick) over medium-high heat.

Season steaks with salt and pepper; sear in skillet for 1 to 2 minutes on each side.

Place steaks in oven around 5 minutes for medium-rare, or until desired doneness.

Remove pan from oven; add shallots, garlic, thyme, butter and baste steaks. Remove steaks from pan. Let rest for 3 to 5 minutes and serve with reduction.

To create reduction, pour vinegar in heavy-bottomed sauce pan and cook over medium heat until it reaches sauce consistency. The bubbles will change from small, to big, to small again; remove immediately from heat and place pan in ice to cool rapidly. Once cooled, pour reduction into a squeeze bottle or dish. Reduction will last up to 6 months.

*Chef's tip: Because of balsamic vinegar's high sugar content, when reducing it's best to use higher quantities to minimize potential for burning. Remaining reduction will last six months.
Calories
310 Cal
Fat
17 g
Carbs
12 g
Protein
24 g
Fiber
0 g
Sugar
9.6 g
Cholesterol
72 mg
Sodium
65 mg


Nutrients

Fiber     0 g
Fat     17 g
Sugar     9.6 g
Carbs     12 g
Protein     24 g
Calories     310 Cal

Fats

Fat, Poly     0.6 g
Fat, Mono     6 g
Fat, Sat     7.9 g
Fat, Trans     0 g
Fat, Percent     48 %

Vitamins

Vitamin, K     1.8 mcg     1.5 %
Vitamin, A     240 IU     7.9 %
Vitamin, B12     1.2 mcg     50 %
Niacin     6 mg     38 %
Riboflavin     0.1 mg     9.7 %
Vitamin, C     0.8 mg     0.9 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.5 mg     34 %
Vitamin, E     0.5 mg     3.5 %
Panto, Acid     0.5 mg     9.7 %
Choline     1.7 mg     0.3 %
Thiamin     0.1 mg     6.1 %

Minerals

Calcium     42 mcg     4.2 %
Phosphorus     200 mg     29 %
Magnesium     29 mg     6.9 %
Copper     0.1 mcg     9.9 %
Fluoride     0.2 mcg     5 %
Zinc     4.3 mg     39 %
Cholesterol     72 mg     1.4 %
Sodium     65 mg     4.3 %
Selenium     25 mcg     46 %
Manganese     0.1 mg     1.9 %
Potassium     390 mg     8.3 %
Iron     2 mg     24 %