Beef, Main Dishes

Steak with Orange Sage Butter and Caramelized Shallots

I love grilling, but on a 20 degree January day, I will only wave at my grill from the patio door.  I broke out the cast iron for this and the results were outstanding.


Large Sirloin Steak

4 shallots

2 clementine oranges

1 bunch of fresh sage

Kosher salt

1 1/2 teaspoons sugar

2 splashes balsamic vinegar

Olive oil


Heat skillet. Salt the steak lightly on each side and sear. Halve the oranges and place two halves face down on the skillet. Throw in the sage. As the steak cooks, melt the butter in the skillet. Squeeze the remaining orange halves into the pan and spoon the mixture over the steak as it cooks.

I cooked about 8 minutes per side on medium high heat for a perfect medium rare. Take the meat out of the pan to rest and set the cooked oranges to the side to cool.

In a heavy pan pour in a tablespoon of olive oil and sear the shallots. Sprinkle the sugar in, stirring constantly to blend with the shallots and the oil. Add a splash or two of balsamic vinegar and lower the heat to medium. Let cook for 5 to 8 minutes until golden.

Carefully (they may still be hot) squeeze the oranges over the steak and top with the shallots.

I had a lot of fun making this and I hope you love it as well.

Pairs great with Simple Horseradish Cream and Yukon Gold Mashed Potatoes with Horseradish

You can also grill this and finish it off in a cast iron pan with the orange, sage and butter.

Magilla rating: 10

Mom rating: 10


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