Shallot and Rosemary Glazed Steak
1 hr Serves 4 Try this Shallot and Rosemary Glazed Steak recipe for a dinner that will sure to impress any guest! #STARFineFoods Ingredients: 4 (4-6 oz.) top sirloin steaks, 1-2 inches thick Salt and fresh ground pepper to taste 1/3 cup STAR® Extra Virgin Olive Oil 2/3 cup STAR® Red Wine Vinegar, divided 2-3 (3 inches) rosemary sprigs, chopped 3 garlic cloves, peeled and slightly mashed 3-4 Tbsp. STAR® Extra Virgin Olive Oil 2 Tbsp. minced shallot 1 Tbsp. butter or margarine Instructions:Pierce each steak several times with carving fork, season with salt & pepper; place in shallow bowl.
Add 1/3 cup olive oil, and 1/3 cup red wine vinegar, rosemary and garlic. Marinate steaks 30-45 minutes, turning several times.
Heat 2-3 Tbsp. olive oil in heavy skillet and cook steaks until brown and crusty (1-2 minutes each side). Remove steaks.
Now using the hot skillet, add 1 Tbsp. olive oil and sauté the shallots until tender. Add the remaining 1/3 cup vinegar and cook over medium-high heat, scraping all the brown crusty pieces from the pan. Cook glaze until liquid is reduced by half and stir in butter.
Slice each steak and drizzle with glaze before serving.
Ingredients
- 4 (4-6 oz.) top sirloin steaks, 1-2 inches thick
- Salt and fresh ground pepper to taste
- 1/3 cup STAR® Extra Virgin Olive Oil
- 2/3 cup STAR® Red Wine Vinegar, divided
- 2-3 (3 inches) rosemary sprigs, chopped
- 3 garlic cloves, peeled and slightly mashed
- 3-4 Tbsp. STAR® Extra Virgin Olive Oil
- 2 Tbsp. minced shallot
- 1 Tbsp. butter or margarine
Instructions
Pierce each steak several times with carving fork, season with salt & pepper; place in shallow bowl.
Add 1/3 cup olive oil, and 1/3 cup red wine vinegar, rosemary and garlic. Marinate steaks 30-45 minutes, turning several times.
Heat 2-3 Tbsp. olive oil in heavy skillet and cook steaks until brown and crusty (1-2 minutes each side). Remove steaks.
Now using the hot skillet, add 1 Tbsp. olive oil and sauté the shallots until tender. Add the remaining 1/3 cup vinegar and cook over medium-high heat, scraping all the brown crusty pieces from the pan. Cook glaze until liquid is reduced by half and stir in butter.
Slice each steak and drizzle with glaze before serving.
Pierce each steak several times with carving fork, season with salt & pepper; place in shallow bowl.
Add 1/3 cup olive oil, and 1/3 cup red wine vinegar, rosemary and garlic. Marinate steaks 30-45 minutes, turning several times.
Heat 2-3 Tbsp. olive oil in heavy skillet and cook steaks until brown and crusty (1-2 minutes each side). Remove steaks.
Now using the hot skillet, add 1 Tbsp. olive oil and sauté the shallots until tender. Add the remaining 1/3 cup vinegar and cook over medium-high heat, scraping all the brown crusty pieces from the pan. Cook glaze until liquid is reduced by half and stir in butter.
Slice each steak and drizzle with glaze before serving.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Serves: 4
