Categories: Meat

Ingredients

• Steak:
• 2 tablespoons vegetable oil
• 2 whole boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 1/4 inches thick
• Salt and ground black pepper
• Tomato-Caper Pan Sauce: Makes 3/4 cup
• If ripe fresh tomatoes are not available, substitute 2 to 3 canned whole tomatoes, seeded and cut into 1/4-inch pieces.
• 1 medium shallot, minced (about 3 tablespoons)
• 1 teaspoon unbleached 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 1/4-inch dice (about 1/4 cup)
• 1/4 cup minced fresh parsley leaves
• Salt and ground black pepper
• Mustard-Cream Pan Sauce: Makes 3/4 cup
• 1 medium shallot, minced (about 3 tablespoons)
• 2 tablespoons dry white wine
• 1/2 cup low-sodium chicken broth
• 6 tablespoons heavy cream
• 3 tablespoons grainy Dijon mustard
• Salt and ground black pepper

Directions

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

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

3. Using a sharp chef’s knife or carving knife, slice the steak about ¼-inch thick against the grain on the bias, arrange on a platter or on individual plates, and spoon some sauce (if using) over each steak; serve immediately.

4. Tomato-Caper Pan Sauce: Follow the recipe for Pan-Seared Inexpensive Steak. After transferring the steaks to a large plate, pour off all but 1 tablespoon of the fat from the now-empty skillet. Return the skillet to low heat and add the shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Sprinkle the flour over the shallot; cook, stirring constantly, until combined, about 1 minute. Add the wine and increase the heat to medium-high; simmer rapidly, scraping up the browned bits on the pan bottom with a wooden spoon. Simmer until the liquid is reduced to a glaze, about 30 seconds; add the broth and simmer until reduced to ⅔ cup, about 4 minutes. Reduce the heat to medium; add the capers, tomato, and any meat juices that have accumulated on the plate and cook until the flavors are blended, about 1 minute. Stir in the parsley and season to taste with salt and pepper; spoon the sauce over the sliced steak and serve immediately.

5. Mustard-Cream Pan Sauce: Follow the recipe for Pan-Seared Inexpensive Steak; after transferring the steaks to a large plate, pour off all but 1 tablespoon of the fat from the now-empty skillet. Return the skillet to low heat and add the shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add the wine and increase the heat to medium-high; simmer rapidly, scraping up the browned bits on the pan bottom with a wooden spoon. Simmer until the liquid is reduced to a glaze, about 30 seconds; add the broth and simmer until reduced to ¼ cup, about 3 minutes. Add the cream and any meat juices that have accumulated on the plate; cook until heated through, about 1 minute. Stir in the mustard; season to taste with salt and pepper. Spoon over the sliced steak and serve immediately.

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