Steak with Orange Sage Butter and Caramelized Shallots
Good morning Darlings,
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
- 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
- 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.