Recipe: Mark's Steak with Shallots and Mustard (serves 2)

MARK'S STEAK WITH SHALLOTS AND MUSTARD

1 to 1 1/2 pounds boneless top blade sirloin or rib-eye steak, 3/4-inch thick
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
coarse salt
1/4 teaspoon freshly ground pepper
1 Sprig fresh flat-leaf parsley (for garnish, optional)

Heat a large heavy skillet over medium-high heat until it begins to smoke.

Add steak, and cook until nicely browned, 1 to 2 minutes. Turn, and cook until browned, 1 to 2 minutes. Remove from heat, transfer steak to a plate, and set aside.

When the skillet has cooled return it to the stove over medium-low heat.

Add the butter; when it melts, add the shallots, and saute 1 minute.

Using a spoon, stir in the sherry vinegar until the sauce thickens.

Return the steaks to the skillet along with any accumulated juices. Spread the mustard over one side of the steak, increase the heat to medium, and cook, turning the steak after 3 or 4 minutes for medium-rare. Season with salt and pepper, to taste.

Transfer the steak to a serving dish with the pan juices spooned over the steak. Garnish with a sprig of parsley.

Servings: 2
Adapted from source: How To Cook Everything: Simple Recipes for Great Food by Mark Bittman