Sirloin Steak Tidbits in Sherry Pan Sauce

You will not believe how easy these Sirloin Steak Tidbits in Sherry Pan Sauce are. Made with tender, lean sirloin steak, a few seasonings and a rich pan sauce infused with sherry, beef broth and a touch of butter, this recipe is restaurant quality that comes together in one pan in under 30 minutes. Serve this alongside mashed potatoes and a veggie for a perfect dinner.

Course dinner

Cuisine American

Prep Time 10

Cook Time 15

Servings

Calories 477kcal

Author Steph

Equipment

large nonstick frying pan

Ingredients

2- 2½ lb lean sirloin steak
1 tsp Italian seasoing
1 tsp garlic powder
1 tsp onion powder
1½ tsp kosher salt
2 tbsp all purpose flour (gluten free can be substituted)
olive oil spray
4 small shallots minced
2 cloves garlic minced
¾ c sherry cooking wine
1¼ c beef broth
½ tbsp butter
parsley or chives for garnish

Instructions

Preheat a large frying pan over medium high heat. Add olive oil spray.
Cube steak into bite sized pieces. Season with Italian seasoning, garlic powder, onion powder, and kosher salt. Toss to combine.
Add the flour and toss to coat evenly on all of the steak pieces.
Add half of the meat to the pan, spacing the pieces out to prevent over crowding. The pieces should not be touching each other.
Cook the meat for 1-2 minutes per side, until golden brown on the outside but still pink on the inside (it will continue to cook later in the sauce). Remove the meat from the pan and repeat the process with the remaining pieces. Remove the second batch of meat from the pan and set aside.
Mince the shallot and garlic.
To the same pan, add more olive oil spray and the shallot. Saute for about 5 minutes or until tender and translucent.
Add the garlic and cook for another 1-2 minutes or until just fragrant.
Add the wine and broth to the pan to deglaze, scraping any of the burnt bits on the bottom with a wooden spoon. Stir in the butter.
Simmer sauce for about 5 minutes or until it begins to reduce. Return the meat to the pan. Simmer the meat for about 5 more minutes on medium low heat. The flour from the meat will help thicken the sauce. Make sure not to cook the meat too long, otherwise it will become tough.
When sauce is at desired consistency, turn off the heat and serve.
Garnish with fresh parsley or chives (optional).

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