In a bowl, whisk together vinegar, honey, soy sauce, 1 Tbsp. oil, pepper and thyme. Pour into large resealable freezer bag. Add steak; seal bag, pressing out the air. Press marinade into steak. Let stand at room temperature 1 hour.
In a large non-stick skillet, heat 1 Tbsp. of oil over medium heat. Remove steak from bag, letting excess marinade drip off. Pat steaks dry with paper towel and add to hot skillet. Cook, turning once, about 8 minutes per side for medium rare. Transfer to platter; cover loosely with foil.
To juices in skillet, add remaining 1 Tbsp of oil. When hot, add shallot. Cook, stirring 30 seconds. Add flour; stir occasionally until light brown, about 2 minutes. Add broth and remaining 1/4 tsp of thyme. Cook, scraping up brown bits from skillet until slightly thickened.
Originally Submitted
6/2/2015
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