Great-tasting steak doesn’t have to break the bank. Cook up your beef like the pros—starting with a quick pan sear and then finishing in the oven.
3 tablespoons olive oil, divided
1/2 cup chopped shallots
3/4 cup red wine or lower-sodium beef broth
1/3 cup Nakano Balsamic Blend Seasoned Rice Vinegar
1 1/2 tablespoons tomato paste
3/4 teaspoon dried Italian seasoning
3/4 teaspoon dried thyme
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 1/4 to 2 1/2 lb. thick-cut boneless beef top sirloin steak (1 1/2 inches or thicker)
Salad greens
1. Heat 1 tablespoon of the oil in large skillet over medium-heat until hot. Cook shallots 5 minutes or until softened, stirring occasionally. Whisk in wine, vinegar, tomato paste, Italian seasoning, thyme and 1/4 teaspoon each of the salt and pepper until blended. Increase heat to high; cook 5 minutes or until reduced to about 3/4 cup. Pour into bowl.
2. Meanwhile, heat oven to 425°F. Heat baking sheet in oven at least 10 minutes.
3. Pat steak dry; sprinkle with remaining 1/2 teaspoon each salt and pepper. Heat remaining 2 tablespoons oil in large skillet over medium-high heat until hot. Cook steak 4 minutes, turning once.
4. Slide steak and oil onto heated baking sheet; place in oven. Bake 5 to 10 minutes or until of desired doneness. Place on cutting board; cover loosely with foil.
5. Pour reduced balsamic mixture and any roasting juices into large skillet; bring to a simmer over medium heat.
6. Slice steak. Line large platter with greens; top with steak. Drizzle with balsamic mixture.
6 servings