Pan Seared Inexpensive Steak (ATK)

• portions: 4

Ingrédients

2 tablespoons vegetable oil

2 whole boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 ¼ inches thick

Table salt and ground black pepper

Instructions

1. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steaks with salt and pepper. Place steaks in skillet; cook, without moving steaks, until well browned, about 2 minutes. Using tongs, flip steaks; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).

2. Transfer steaks to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes. Meanwhile, prepare pan sauce, if making.

3. Using sharp knife, slice steak about ¼ inch thick against grain on bias, arrange on platter or on individual plates, and spoon sauce (if using) over steak; serve immediately.

Notes

A pan sauce can be made while the steaks rest after cooking (recipes follow); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the steaks. To serve two instead of four, use a 10-inch skillet to cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare or medium because the texture is firmer and not quite so chewy.

Mustard-cream pan sauce

Makes 3/4 cup

1 medium shallot, minced (about 3 tablespoons)

2 tablespoons dry white wine

½ cup low-sodium chicken broth

6 tablespoons heavy cream

3 tablespoons grainy Dijon mustard

Table salt and ground black pepper

After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to ¼ cup, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper. Spoon sauce over sliced steak.

Tomato-caper pan sauce

MAKES 3/4 CUP

1 medium shallot, minced (about 3 tablespoons)

1 teaspoon all-purpose flour

2 tablespoons dry white wine

1 cup low-sodium chicken broth

2 tablespoons capers, drained

1 medium ripe tomato, seeded and cut into ¼ inch dice (about ¼ cup)

¼ cup minced fresh parsley leaves

Table salt and ground black pepper

After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet.

Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Sprinkle flour over shallot; cook, stirring constantly, until combined, about 1 minute. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to ⅔ cup, about 4 minutes. Reduce heat to medium; add capers, tomatoes, and any meat juices, and cook until flavors are blended, about 1 minute. Stir in parsley and season to taste with salt and pepper; spoon sauce over sliced steak.