Beautiful, seared sirloin steak bathed in a red wine and shallot pan sauce and served with a fresh carrot salad.
This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Steak Chevillot and Salade de carottes râpées is a French inspired dinner that is quick enough for a busy night, yet sophisticated enough for a special occasion.
When it comes to eating healthy, some people seem to have the misconception that healthy means boring, difficult or rice cake sandwiches. But I am so happy to tell you that it need not be the case…and I’ve never been a fan of rice cakes.
Our bodies have a long list of things that they need to stay in top condition, and juicy, flavorful beef contains many of them. Nutrients such as zinc for your immune system, niacin for your metabolism, protein for your muscles, and many more. The tricks to utilizing the nutrients in beef, in my book, are:
#1 – Starting with a good, lean cut of beef. You can use this great tool from The Beef Checkoff to find just the cut you need for all your recipes.
#2 – All in how you prepare the beef.
Today I am sharing a steak recipe that uses a lean cut of beef – sirloin tip steak. The pan sauce, though French inspired, is light on the butter and gets its flavor from the red wine and the gorgeous drippings from the steak itself. It is paired with a gorgeous carrot salad, the is full of nutrients in its own right.
To begin, peel and trim 7 – 8 large carrots. Shred the carrots using a coarse grater. Place the shredded carrots in a serving bowl.
In a small dish, whisk together the juice of 2 lemons, 3 tablespoons of extra virgin olive oil, 2 teaspoons of sugar, 1/2 teaspoon each of sea salt and freshly ground black pepper. Pour this over the carrots and then toss the carrots to coat them with the dressing. Set it aside for now.
For the steaks, cut a 1 1/2 lb sirloin tip steak into 4 portions. Sprinkle with about 1/2 teaspoon of sea salt and black pepper on each portion.
In a large skillet, heat a tablespoon each of butter and extra virgin olive oil over high heat. When the skillet is very hot, but before the butter burns, place your steaks in the skillet, giving them plenty of room from each other. Don’t touch them. Once you place them in the skillet, let them sizzle and sear for 3 – 4 minutes. Turn the steaks over and sear the other side, again, 3 – 4 minutes.
Turn off the heat and place the steaks on a serving platter. Cover the platter with a sheet of aluminum foil to keep the steaks warm.
Mince a shallot and a clove of garlic.
Saute the shallot in the drippings in the skillet over medium low heat, just until it is tender. Add in the garlic and cook for another minute. Reduce the heat to low.
Pour in 1 cup of red wine, stirring with a whisk to get all of the bits of flavor up from the skillet. Let this simmer for just a minute.
While it simmers, combine a teaspoon of flour and a teaspoon of soft butter together on a small plate or dish. Mash them together with a fork until they form a paste-like substance.
Add the paste to the sauce, whisk and cook the sauce together for 1 minute.
Serve these gorgeous steaks, topped with the pan sauce and paired with the carrot salad.
Healthy is certainly not boring, and nor is it difficult!
Need more Healthy Beef inspiration? Throughout the month of October, you will find many recipes shared by the Sunday Supper contributors which highlight the healthy versatility of beef. Check out the Sunday Supper Beef board on Pinterest.