Biftek with Shallot Sauce

PREP: 15 MINUTES ----- COOK: 20 MINUTES ----- SERVINGS: 4

• 4 boneless top sirloin steak, cut 1/4 inch thick
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dry thyme
• 2 tablespoons butter
• 1 cup minced shallots
• 1 1/2 cup red vermouth or Worcestershire sauce

1. Trim fat from the meat and cut into serving-size pieces.

2. Place meat between 2 plastic wraps and pound with the flat side of meat mallet to 1/8-inch thickness, working from center to edges.

3. In a shallow dish, combine flour, salt, pepper and thyme. Dip the meat into flour mixture coating well.

4. Heat butter in a skillet until it starts sizzling. Sear meat in butter over medium heat for 2 to 3 minutes or until light brown, turning once. Remove meat, reserving dripping in skillet.

5. Set the skillet over medium heat and add the shallots. Sauté until translucent, 2 to 3 minutes. Add the vermouth or Worcestershire sauce and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Cook until the sauce is reduced by half and the mixture has thickened, 6 to 8 minutes. Stir in extra 1 tablespoon butter.

6. Pour the hot sauce over the steaks, garnish with the parsley and serve immediately.

7. Serve over brown rice.