Rosemary & Garlic-Basted Sirloin Steak

Rosemary & Garlic-Basted Sirloin Steak

from eatingwell.com
Lunch
216 kcal / serving

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Ingredients

  • 1 poundboneless top sirloin steak, trimmed
  • 1 tablespoonextra-virgin olive oil
  • ¾ teaspoonkosher salt, divided
  • ½ teaspoonground pepper, divided
  • 4 mediumcloves garlic, minced
  • 2 mediumshallots, sliced lengthwise
  • 1 ½ tablespoonsbutter
  • 1 sprigfresh rosemary, plus more for garnish

Directions

  1. 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 1/4 teaspoon pepper.

  2. 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. 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.