Thyme, Butter Seared Sirloin Steak With Red Wine Balsamic Vinegar Sauce

Thyme...... A sprig
Garlic..... 2 Cloves
Butter......2 Tbsp

Onion ....... 2 small cloves
Carrot ..... 3Pcs
Tenderstem Broccoli ....... 2 Pcs
Sea Salt and Black Pepper
Capers..... 1/2 tsp
Lemon Zest ..... Few

Onion (sliced) .... 1/3 Pcs
Red Wine ...... 1/3 Cup
Balsamic Vinegar ..... 1 Tbsp

Method:

1. Take out the steak from the fridge and put in room temperature for 30 minutes before cooking.

2. Season the steak with sea salt and black pepper on both sides just before cooking.

3. Heat up the pan to smoking hot before adding oil.

4. Add the steak to the pan and leave it to cook for 1 to 1.5 minutes depends on the thickness of steak.

5. Flip the steak. Add thyme, garlic and butter. Cook for another 1 to 1.5 minutes. Keep basting the melted butter over the steak.

6. Keep flipping the steak every 30 seconds until the way you want it to be served. Remember keep basting during the process.

7. Take out the steak and cover with foil loosely for 8-10 minutes then sliced and plate.

Veggies Side:

1. Heat up the pan and add oil in.

2. Add carrot, onion and tenderstem broccoli into the pan, seasoning with sea salt and black pepper. Stir fry and mix well. Add capers and lemon zest to finish.

Red wine balsamic Sauce:

1. Use the same pan that seared the steak, heat it up and add oil in.

2. Add sliced onion, stir fry until coloring around the edges.

3. Add red wine and balsamic vinegar, reduce and thicken the sauce.

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