1 shallot, finely chopped
6 cloves fresh garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon crushed red pepper
2 lean-cut beef steaks (such as top sirloin fillet or top round steaks), 1 1/2 lb
2 teaspoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/4 teaspoon pepper
1 cup unsalted beef stock
1 cup orange juice
2 tablespoons brown sugar
- Chop shallot (2 tablespoons), garlic (1 tablespoon), and rosemary; combine with red pepper and mix until blended.
- Coat steaks with 1 teaspoon oil, then sprinkle with 1/4 teaspoon each salt and pepper. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place steaks in pan; cover and cook 5–6 minutes on each side and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove pan from heat and transfer steaks to cutting board; cover with foil and let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
- Return same pan to heat, then add remaining 1 teaspoon oil and shallots mixture; cover and cook 2–3 minutes, stirring occasionally, or until brown. Stir in stock, juice, brown sugar, and remaining 1/2 teaspoon salt; simmer 10–12 minutes or until sauce is thick enough to coat a spoon. Slice steaks thinly; top with sauce and serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.