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Seared Steak With Diane Sauce

by , Chef, Seattle, Washington

Seared Steak With Diane Sauce
Quick Recipe
Easy Recipe

Serves 4

  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sunflower oil
  • 4 (8-ounce) Certified Piedmontese flat iron steaks
  • 1 teaspoon butter
  • ½ cup finely chopped shallots
  • ⅓ cup water
  • 2 tablespoons Worcestershire sauce
  • 1½ tablespoons fresh lemon juice
  • 1½ tablespoons dry Sherry
  • Additional salt to taste
  • 2 tablespoons chopped fresh parsley

Heat a large, heavy skillet over medium-high heat and add the oil. Sprinkle ¼ teaspoon salt and black pepper evenly over each steak. Add steaks to pan and cook 4 minutes on each side or until desired doneness. Remove from pan, cover, and keep warm.

Melt butter in the same pan over medium heat. Add shallots and cook 2 minutes or until tender, stirring occasionally. Add water, Worcestershire sauce, lemon juice, and Sherry. Stir with a whisk. Reduce heat, and simmer for 1 minute. Season with salt. To serve, spoon sauce over steaks and sprinkle with parsley.

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