Top Sirloin with Balsamic Reduction
Preparation: 5 min.
Cooking: 10 min.
Total: 15 min.
- 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.