Believe it or not with the holidays this month, I did not do a lot of cooking. I was in charge of the pumpkin pie. I tried to jazz it up a bit and put a chocolate layer on the bottom. Everyone said they liked it, so I guess it qualifies as a success. I wish in my heart of hearts I loved pumpkin pie, but I do not. Its ok. I think you come from an apple pie family or a pumpkin pie family, my family was always an apple family. My husband's family seemed to prefer pumpkin. But anyway we were out and about a lot and there was not a ton of cooking that happened. But Sunday night after thanksgiving, I wanted to make something nice for my husband, so I wonder around the store, not feeling very inspired. There was some sirloin steaks on sale so I grabbed them and I have to say came up with some pretty easy and pretty good. I seared them in a very hot pan, let them rest and made a compote butter to put on top. They were pretty tasty. The cut of meat I got did not have a ton of flavor, but the butter made it pretty tasty. My husband was excited I let him watch TV while we ate. Other then setting off the fire alarm, which I hate to say if your pan is hot enough you will probably do, it was super easy. I just served it with a salad and some roasted potatoes.Pan Seared Steak with Shallot-Parsley Compote Butter
printable recipe
1/2 stick of butter, room temperature
1 small shallot minced
2 tbs. chopped parsley
Pinch of salt and pepper
olive oil for pan if not using a no stick
Sirloin steaks equaling about a 1/2 lb per person about an inch think
1. Put butter in a bowl and mash with a fork. Add in shallot, parsley, salt and pepper and continue mashing.
2. You can either put the butter on the steak as is or for a fancier presentation in a piece of parchment paper put butter in the middle. Fold paper in half covering the butter. Take a cookie sheet and place long the edge of the butter, pushing the butter into the crease of the parchment. (does that make sense?) It will make a log of butter
3. Get a skillet smoking hot and put salt and pepper on the steak. If you are not using a non- stick skillet, I put on a tiny bit of oil. Sear steak a few minute on each side until preferred doneness. If the streak is too rare, but the outside is seared to perfection stick it in a 400 oven until done to your liking. I usually will set of fire alarms, so you may want to open a wind for this part.
4. Once steak are finished, let rest for about 5 minutes then slice against the grain so they are not tough and serve with butter on top.
