Rosemary & Garlic-Basted Sirloin Steak
Master the perfectly seared sirloin steak with this easy method while playing with fresh herbs to enhance the flavor. The key to success is letting the meat come to room temperature before adding it to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before serving. Sirloin steak is one of the leaner cuts of beef and a 3-ounce portion provides 23 grams of protein. Steak is also rich in vitamin B12, iron, zinc and magnesium. Iron deficiency is fairly common, particularly for women, and the iron in meat is more readily absorbed by your body than that from plant sources.
Makes: 4 servings
Time to cook: 5 minutes
Ingredients
· 1 pound boneless top sirloin steak, trimmed
· 1 tablespoon extra-virgin olive oil
· ¾ teaspoon kosher salt, divided
· ½ teaspoon ground pepper, divided
· 4 medium cloves garlic, minced
· 2 medium shallots, sliced lengthwise
· 1 ½ tablespoons butter
· 1 sprig fresh rosemary, plus more for garnish
Cooking Instructions
1. Let steak stand at room temperature for 30 minutes. Pat dry with paper towels. Brush with oil and sprinkle with 1/2 teaspoon salt and 1/4teaspoon pepper.
2. Heat a large cast-iron skillet over medium-high heat. Add steak and cook for 1 minute. Add garlic, shallots, butter and rosemary; cook, tilting the pan slightly to pool the butter and drippings on one side, for 1 minute.Use a spoon to baste the steak with the butter mixture. Flip the steak and cook, basting occasionally, until an instant-read thermometer registers 125°F for medium-rare, 2 minutes more. Transfer the steak to a clean cutting board and top with the shallots, garlic and rosemary. Cover loosely with foil; let stand for 10 minutes.
3. Discard the rosemary sprig. Thinly slice the steak against the grain and transfer to a serving platter. Spoon drippings from the pan and cutting board over the steak. Season with the remaining 1/4 teaspoon each salt and pepper and garnish with more rosemary, if desired.
Nutrition per serving
216 calories; 12 grams fat; 5 grams saturated fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 408 milligrams sodium
Recipe by Adam Dolge, EatingWell.com
