Top Sirloin with Balsamic Reduction Sauce

When less is more

So you’re looking to reduce some things in the new year … perhaps it’s your waistline, your coffee consumption, even your phone bill. I understand. New Year’s resolutions are a just cause but they can get the best, and worst, of us. I’ve found that success depends on my ability to maintain my strength and soldier on. I recommend B vitamins and lots of zinc, iron and protein. How?

Beef up. Make a reduction. It’s simple. And delicious!

Here’s the quick skinny: there are 29 lean cuts of beef. Sirloin happens to be one of them. So eat up! Have your beef and a reduction, too.

Top Sirloin with Balsamic Reduction Sauce

Top Sirloin with Balsamic Reduction

2 (8-ounce) Certified Angus Beef ® top sirloin steaks (Learn more about this cut)
1 tablespoon shallots, chopped                            
1 teaspoon garlic, chopped                            
2 sprigs thyme                            
1 tablespoon unsalted butter                            
Oil to coat pan                            
4 (17-ounce) bottles balsamic vinegar                            
Salt and pepper to taste

Steak instructions:
Preheat oven to 350ºF. Heat oil in heavy skillet (not nonstick) over medium-high heat. Season steaks with salt and pepper; sear in skillet for 1 to 2 minutes on each side.

Place steaks in the oven: about 5 minutes for medium-rare, or until desired doneness.
Remove pan from oven; add shallots, garlic, thyme, butter and baste steaks. Remove steaks from pan. Let rest for 3 to 5 minutes and serve with reduction.

To create reduction:
Pour vinegar in heavy-bottomed sauce pan and cook over medium heat until it reaches sauce consistency. The bubbles will change from small, to big, to small again; remove immediately from heat and place pan in ice to cool rapidly.

*Note: Four bottles is a lot of vinegar, I know. Because of its high sugar content, balsamic vinegar is easy to burn. Making a larger quantity reduces your chance of burning the liquid. And you’ll have leftover reduction sauce to use the next time you’re hungry for a steak! Just pour cooled reduction into a squeeze bottle or dish and keep in the refrigerator for up to six months.

Published by

Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.