Dakota Minute Steaks with Red Wine Reduction
- 1 Dakota Top Sirloin Steak
- 1 tbsp olive oil
- 1/4 cup flour
- 1 cup red wine
- 2 tbsp cold butter
- 1/2 tsp honey
- salt and pepper to taste
- 1 tsp butter
- Heat butter and oil in large skillet over medium high heat.
- While skillet heats, mix salt and pepper with flour. Dredge steaks in flour and shake off all excess.
- When butter/oil is almost smoking, gently place steaks into skillet and cook just 1 minute per side. Remove and place on cooling rack over baking sheet. Cover to keep warm.
- Return skillet to heat. Deglaze with red wine, scraping up any browned bits as wine comes to boil. Lower heat slightly and let wine reduce to just ¼ cup.
- Remove skillet from heat. Swirl in butter, 1 tablespoon at a time, until sauce looks glossy and thickened. Stir in honey. Taste and add salt/pepper if desired.
- Plate steaks and top with red wine reduction. Serve immediately.
This is a quick summer meal because the steaks are sliced so thin. Your local butcher may be able to slice up Dakota Top Sirloin. We call these “minute steaks,” because that is about all the time you need to cook the steaks. A great, easy, quick summertime or any time meal that is finger licking good!