Pan-Seared Sirloin with Shallot–Red Wine Reduction & Roasted Brussels Sprouts
A steak-forward dinner that pairs beautifully with red wine but avoids the recent “strip steak + peppercorn sauce” profile. This is a simple sear with a shallot-red-wine reduction and a bright side of roasted Brussels sprouts.
Back to full listIngredients
- Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak, 8 oz 2 steaks (or 1 larger steak ~1 lb total) $11.99
- Brussels sprouts, 1 lb 1 lb $3.99
- Shallots, 1 lb (use 1 small) 1 small shallot $4.49
- Pantry: olive oil 2 tbsp —
- Pantry: red wine (dry) 1/2 cup —
- Pantry: butter (optional) 1 tbsp —
- Pantry: salt, black pepper to taste —
Instructions
- Heat oven to 425°F.
- Roast Brussels: Halve 1 lb Brussels sprouts. Toss with 1 tbsp olive oil, salt, pepper. Roast 18–22 minutes, flipping once, until browned and tender.
- Prep steak: Pat steaks dry and salt generously (about 3/4 tsp salt total). Pepper lightly.
- Sear (stove): Heat a skillet over medium-high to high. Add 1 tbsp olive oil. Sear sirloin 3–4 minutes per side (depending on thickness) to desired doneness (130–135°F for medium-rare). Rest 5–8 minutes.
- Shallot red-wine reduction (stove): In the same pan, lower heat to medium. Add minced shallot and cook 45 seconds. Add 1/2 cup red wine and simmer 4–6 minutes until reduced and slightly syrupy. Whisk in 1 tbsp butter (optional). Season to taste.
- Serve: Plate steaks with roasted Brussels sprouts and spoon shallot-wine reduction over the steak.
Cook time: 35 minutes
Estimated cost: $14–20
Health notes: ~650–950 calories per serving depending on steak cut and butter. Add more Brussels for volume; keep the sauce lighter by skipping butter at the end.
Drink pairing: Structured reds with good acidity. The shallot-wine reduction is classic steakhouse territory.