Bistro Steak with Shallot Wine Sauce
Recipe by: Gelson
2 Tbs. extra virgin olive oil
2 Tbs. unsalted butter
2 lbs. sirloin steak, cut 2" thick
½ cup shallots, chopped
¼ cup chives, finely chopped
1 Tbsp. red wine vinegar
1 cup dry red wine
Sea salt and freshly ground pepper to taste
In a heavy skillet over medium heat, bring the olive oil and butter to a sizzle.
Add the steak and cook for 8 minutes per side for rare, 9-10 minutes per side
Remove steak from skillet, place on a platter and cover.
Increase the heat to medium-high and add the shallots and all but 1 Tbsp. of
chives to the skillet; stir and cook for 1 minute.
Pour in the vinegar and wine, simmer for 2 minutes, and season with sea salt and
Slice the sirloin crosswise into ½"-thick slices, place on platter.
Pour sauce over the steak and top with remaining chopped chives.