Sirloin Steak with Merlot-Balsamic Reduction

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 tablespoon canola oil 
• 0.5 teaspoon coarsely ground pepper black
• 0.5 cup merlot 
• 0.3 teaspoon salt 
• 0.5 cup shallots finely chopped ( 3 medium)
• 1 pound rump steak boneless trimmed (1/)
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• ziploc bags

Directions

1. Combine first 5 ingredients in a large heavy-duty zip-top plastic bag.
2. Add steak to bag; seal. Marinate at room temperature 15 minutes, turning frequently.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Remove steak from bag, reserving marinade.
5. Add steak to pan; cook 3 minutes on each side. Reduce heat to medium; cook an additional 3 minutes on each side or until desired degree of doneness.
6. Remove steak from pan; cover and keep warm.
7. Add oil to pan.
8. Add shallots; cook 2 minutes or until shallots begin to brown, stirring frequently. Stir in reserved marinade, scraping pan to loosen browned bits. Increase heat, and bring to a boil; boil 1 to 2 minutes or until reduced to 1/4 cup.
9. Cut steak diagonally across grain into thin slices.
10. Place steak slices and any accumulated juices on a serving platter. Spoon sauce over steak.