Ingredients:
Boneless sirloin or ribeye steak
Salt and ground pepper to taste
1 tablespoon vegetable oil
1 medium onion, sliced (optional)
Handful fresh mushrooms, sliced (optional)
2-3 cloves garlic, minced or crushed
1/8 teaspoon dried pepper flakes or red pepper powder
3 tablespoons red wine (or cooking wine)
1 tablespoon soy sauce
2 teaspoons balsalmic vinegar
1 teaspoon honey
1 tablespoon butter

How to make this recipe:
Once the steak has cooked, you need to work fast to finish this dish. For best results, assemble and measure out all ingredients before cooking!

Pat steak dry. In large skillet, heat oil over medium-high heat and cook steak. See notes for determining doneness. I cook 3/4" steaks for about 4 minutes each side to achieve a doneness of medium.

Once cooked to desired doneness, lightly season with salt and ground pepper, then transfer steak to a platter and keep warm.

Pour off most of the drippings from the skillet. Add onion, if desired, and saute over moderate heat for several minutes. Add mushrooms, if desired, and saute for a few more minutes.

Add garlic and red pepper flakes/powder; saute for 10 seconds.

Add wine and boil a few seconds until almost all liquid is evaporated.

Add soy sauce, vinegar and honey; bring to a simmer, stirring. Add butter and stir over low heat until melted. Spoon sauce over steak and serve.

Notes: Serving suggestion:
Perfect with fresh greens tossed with sliced red onion, tomato and an herbal vinaigrette dressing. Serve with redskin potatoes mashed with roasted garlic or simply a classic baked potato, and rolls.

Notes:
Temps for steak doneness -

Medium Rare: 145 degrees F
Medium: 160 degrees F
Well Done: 170 degrees F

15-20 minutes

Serves 2

Recipe from: Betsy