Valentine Sirloin Steak with Red-Wine Pan Sauce + Blistered Green Beans
Steakhouse romance without the steakhouse bill: tender sirloin with a glossy red-wine pan sauce, plus blistered green beans for crunch and color. Light candles, pour the wine you’re cooking with, and let the sauce do the flirting.
Back to full listIngredients
- Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak 2 steaks (8 oz each) $11.99 (8 oz)
- Kroger® Fresh French Green Beans Bag 8–10 oz green beans, trimmed $4.89 (16 oz)
- Organic Yellow Peeled Onion 1/2 onion, very thinly sliced $1.99 (each)
- Butter 1–2 Tbsp, divided
- Olive oil 1–2 Tbsp
- Garlic 1 clove, smashed (optional)
- Dry red wine (Merlot recommended) 1/2 cup
- Beef stock or water 1/4 cup
- Dijon mustard 1 tsp
- Balsamic vinegar (optional) 1 tsp (for shine)
- Salt & black pepper to taste
- Rosemary or thyme (optional) 1 small sprig
Instructions
- Prep: Pat steaks dry. Season generously with salt and pepper. Let sit at room temp while you prep beans and onion (10–15 minutes).
- Blister the green beans (stove): Heat a large skillet over medium-high with 1 Tbsp olive oil. Add green beans and a pinch of salt. Cook, tossing occasionally, until blistered and crisp-tender, 6–8 minutes. Remove to a plate.
- Sear the steaks: In the same skillet, add a touch more oil if needed. Sear steaks until a deep brown crust forms, 3–4 minutes per side for medium-rare (adjust for thickness). Add 1 Tbsp butter and optional herb/garlic; baste 30–60 seconds. Transfer steaks to a plate to rest.
- Build the red-wine sauce: Reduce heat to medium. Add sliced onion with a pinch of salt; sauté 2–3 minutes. Pour in wine, scraping up browned bits. Simmer until reduced by about half, 3–5 minutes.
- Finish the sauce: Stir in stock/water and Dijon. Simmer 1–2 minutes. Off heat, swirl in 1 Tbsp butter for a glossy finish. Add a tiny splash of balsamic if you want extra sheen and sweetness. Taste and season.
- Serve: Slice steak against the grain. Plate with green beans and spoon sauce over the steak.
Health notes: ~750–900 calories per serving (depends on butter and portion). Excellent protein/iron; green beans add fiber and micronutrients. Keep butter to 1 Tbsp and use a leaner cut for lighter.
Drink pairing: Wine (high priority): Washington State Merlot (Columbia Valley) — try Chateau Ste. Michelle Merlot or H3 Merlot. Plush enough for steak, not too tannic for the sauce. If you love bolder reds: WA Cabernet Sauvignon (Columbia Valley).