Sliced Sirloin Steak with Red Wine Sauce

Quicky pan frying steak and thinly slicing crosswise yields a tender juicy cut of meat. The wine sauce is superb!


2 tablespoons olive oil

2 tablespoons butter

sirloin steak, about 2 pounds

1/3 cup shallots, chopped

4 tablespoons chives, chopped and separated

2 tablespoons balsamic vinegar

3/4 cup red wine


salt and pepper to taste

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Heat olive oil and butter in a large skillet. Once hot, add steak and cook for about 8 minutes per side. Remove steak to a plate and keep warm.
Add shallots and 2 tablespoons chives to the pan. Saute for 1 minute. Add vinegar, wine, honey and salt and pepper. Bring to a boil, stirring. Remove from heat.
Thinly slice steak across the grain. Top with wine sauce and sprinkle with remaining 2 tablespoons of chives.
Serves: 4