Sirloin Steak with Deep Red Wine Reduction
Sirloin Steak with Deep Red Wine Reduction

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sirloin steak with deep red wine reduction. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Sirloin Steak with Deep Red Wine Reduction is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Sirloin Steak with Deep Red Wine Reduction is something that I’ve loved my entire life.

Place the steak in a large resealable plastic bag set in a shallow dish. Seal bag; turn to coat steak. Stir the salt into the remaining wine mixture; cover and chill until needed. Sirloin Steak with Deep Red Wine Reduction.

To begin with this recipe, we must first prepare a few components. You can cook sirloin steak with deep red wine reduction using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Sirloin Steak with Deep Red Wine Reduction:
  1. Take 1/2 cup dry red wine
  2. Take 2 tablespoons balsamic vinegar
  3. Make ready 1 tablespoon reduced-sodium soy sauce
  4. Get 2 teaspoons instant coffee granules
  5. Prepare 2 teaspoons Worcestershire sauce
  6. Take 1/2 teaspoon coarsely ground black pepper
  7. Prepare 1 pound boneless beef sirloin steak, trimmed and cut about ¾ inch thick
  8. Make ready 1/8 teaspoon salt
  9. Make ready Nonstick cooking spray
  10. Take Steamed sliced zucchini and/or yellow summer squash (optional)
  11. Take Snipped fresh oregano (optional)

Seal bag; turn to coat steak. Place steak in a large resealable plastic bag set in a shallow dish. SIRLOIN STEAK WITH RED WINE REDUCTION This cut of beef cries out for a big, tannic, dry red. In this case, especially given the sauce, you can't go wrong with a traditional pairing: a full-bodied.

Instructions to make Sirloin Steak with Deep Red Wine Reduction:
  1. In a small bowl, combine wine, vinegar, soy sauce, coffee granules, Worcestershire sauce, and pepper. Place the steak in a large resealable plastic bag set in a shallow dish. Pour ¼ cup of the wine mixture over the steak. Seal bag; turn to coat steak. Marinate in the refrigerator 8 to 24 hours, turning occasionally.
  2. Stir the salt into the remaining wine mixture; cover and chill until needed.Lightly coat a grill pan with cooking spray. Heat over medium-high heat. Drain steak, discarding marinade. Cook steak on hot grill pan 10 to 12 minutes or until desired doneness (145°F for medium-rare), turning once halfway through cooking time. Transfer steak to a cutting board.
  3. Let stand 3 minutes; thinly slice steak.Meanwhile, in a small saucepan, heat the reserved wine mixture to boiling over medium-high heat. Boil, uncovered, 2 to 3 minutes or until mixture is reduced to ¼ cup. (Or, for a more concentrated sauce, reduce mixture to 2 Tablespoons.) Spoon wine mixture over sliced steak. If desired, serve with zucchini and/or sprinkle with oregano.

SIRLOIN STEAK WITH RED WINE REDUCTION This cut of beef cries out for a big, tannic, dry red. In this case, especially given the sauce, you can't go wrong with a traditional pairing: a full-bodied. Sometimes you just want a nice juicy steak. If that is you, this is the dish for you. We take a beautifully marbled top sirloin steak (insert ribeye or even filet mignon here depending on what kind of steak you prefer) and top it with a mouthwatering red wine reduction.

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