I’m not a big “sauce on my steak” kinda gal but since March, I’ve been looking for different things to do with lean steak that will add some flavor. Because I have to admit, I love steak that has fat in it. It’s fabulous and doesn’t need anything but salt and pepper. But with this super-lean steak, it needs a little something every now and then. I love shallots and I just picked some from my herb garden so I used those instead of an onion. Hope you like it too.
STEAK WITH SHALLOT SAUCE
2 lean steaks, grilled or pan-seared
3 large shallots, finely chopped
2 cloves garlic, minced
1/2 cup light beer or red wine
1/2 cup low sodium beef broth
1 T Worcestershire sauce
1/2 t ground pepper
2 T fresh parsley
1 T cornstarch
In a skillet, cook shallot for 5 minutes, add the garlic and cook for 1 more minute. Add the beer or wine and cook for 3 minutes. Add the broth, Worcestershire, pepper and parsley and cook for another 3 minutes. Mix the cornstarch in a small bowl with some of the liquid from the skillet, combine well and add it to the shallots. Cook til the sauce thickens, about 3-5 minutes. Serve with steaks.
Directions for a great pan-seared steak:
Heat your cast-iron skillet in a 500 degree oven. Season your steaks with salt and pepper. Once the skillet is hot, remove it from the oven and put it on the stove. Cook your steaks on high for 1 minute per side to sear in the juices. Place the skillet in the oven and cook on each side for about 5 minutes a side. It’s going to depend on how thick your steaks are and how well-done you like them. I like mine about medium so 5 minutes is just right.