Top Sirloin with Port Wine and Blue Cheese
I think I really outdid myself with this meal. Since the purchase of my iron skillet, I’ve been trying to use it to make a variety of dishes, in order to really see what it can do, and I tell you what…so far there isn’t much it can’t do.
1 Large shallot, minced
3 Cloves garlic, minced
1 1/2 lbs. Top sirloin steak
1 T Dijon mustard
Blue cheese – for the top
1/2 c. Ruby port or red wine
2 T Olive oil
Salt to taste
Pepper to taste
About 5 green onions, scallions or chives
1 c. Beef broth
3 T cold, unsalted butter
Something heavy to weigh your steak down (I use the lid to my Dutch Oven)
Heat your iron skillet over medium/high heat and wait until it’s hot. Season your steak with salt and pepper and drizzle with olive oil. Add the steak to the skillet and weigh it down with your heavy item. You can use another skillet, the lid to a dutch oven or anything you have that has some weight to it. Cook until browned, which should take about 4 minutes. Flip it over and put that heavy item back on. Wait another 3 minutes. Reduce your heat to low and remove your heavy item. Cook 1-4 additional minutes for medium rare. Take that steak off the heat and put it on a plate to rest, and to allow some of those delicious juices to come out. Save them – we will add them to the sauce!
Put your skillet back on the heat and add the shallots and port and boil till thickened (approx 4 minutes on medium heat). Add your broth, juices that have seeped out of that delightful piece of meat, and mustard. Whisk it and cook for about 5 minutes. Add in your butter and whisk to combine.
Looking at that lovely seared piece of meat, you will notice the grain – the natural lines that go through the meat. You want to cut the meat against the grain into about 1/4 inch pieces, or whatever thickness you desire.
Put it on a plate, top with scallions, blue cheese and sauce and eat. I served mine with home made oven fries. All plates were clean by the end of the night.