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.

This is great with Simple Horseradish Cream

Steak with Orange Sage Butter an Caramelized Shallots

Perfect for when you want a tasty steak but it's too cold to grill outside

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Prep Time: 10

Cook Time: 30

Course: Main Course

Cuisine: American

Keyword: anoldiebutafoodie, balsamic vinegar, basking ridge, bernardsville, blood orange, buttermilk, morris county, morristown, sage, shallots, sirloin, somerset county, somerville

Servings:

Calories: 125kcal

Equipment

12 inch cast iron skillet
Spoon

Ingredients

1 16 oz sirloin steak about 1 inch thick
4 shallots
2 clementine oranges
1 bunch fresh sage
1 1/2 tsp sugar
2 splashes balsamic vinegar
splash olive oil

US Customary - Metric

Instructions

Heat skillet
Slat the steak lightly on each side an 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 cook
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
Pour the olive oil in and sear the shallots. Sprinkle the sugar in, stirring constantly to blend the with the shallots and the oil. Add a splash or two of balsamic vinegar and low the heat to medium. Let cook for 5-8 minutes or until golden.
Put the steak on a platter and carefully (they may still be hot) squeeze the oranges over the steak. Top with shallots and serve.