Recipe: Yummy Sirloin Steak with Deep Red Wine Reduction

Sirloin Steak with Deep Red Wine Reduction. Visit us now 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.

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. 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. You can cook Sirloin Steak with Deep Red Wine Reduction using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Sirloin Steak with Deep Red Wine Reduction

1. Prepare 1/2 cup of dry red wine.
2. It's 2 tablespoons of balsamic vinegar.
3. Prepare 1 tablespoon of reduced-sodium soy sauce.
4. You need 2 teaspoons of instant coffee granules.
5. Prepare 2 teaspoons of Worcestershire sauce.
6. You need 1/2 teaspoon of coarsely ground black pepper.
7. You need 1 pound of boneless beef sirloin steak, trimmed and cut about ¾ inch thick.
8. You need 1/8 teaspoon of salt.
9. You need of Nonstick cooking spray.
10. Prepare of Steamed sliced zucchini and/or yellow summer squash (optional).
11. You need of Snipped fresh oregano (optional).

Pour ¼ cup of the wine mixture over the steak. Seal bag; turn to coat steak. In a small bowl, combine the wine, vinegar, soy sauce, Worcestershire sauce, coffee crystals and black pepper. Place the steak in a large resealable plastic bag set in a shallow dish.

Sirloin Steak with Deep Red Wine Reduction step by step

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..

The hallmark of ribeye steaks is the stunning marbling and strong beefy flavor. To capitalize on this cut, I made a sauce from the pan drippings. In this case, a bold red wine reduction sauce to complement the steak. If any additional convincing is needed, the Zinfandel used can be enjoyed as you cook and paired with the finished dish. Continuing to stir, add beef stock (you can also use a quarter cup of beef stock and add whatever reserved steak juices you.