Sliced Sirloin with Shallots and Chive Sauce 

from Parade magazine: 2-28-1988

 # 3 tablespoons unsalted butter 
 # 2 tablespoons olive oil
 # 1 Sirloin or London Broil steak, 2 lbs, trimmed
 # 1/2 cup peeled and chopped shallots
 # 1/4 cup chopped chives (save some for garnish)
 # 1 tablespoon red wine vinegar
 # 3/4 cup dry red wine
 # salt and pepper to taste

1. Place 2 tablespoons butter and the olive oil in a skillet. Cook over medium heat till the butter sizzles and melts.

2. Add steak to skillet and cook 8 minutes on each side for rare meat. Remove to a platter.

3. To make the sauce; pour off all but 2 tablespoons of liquid in the skillet. Raise heat to medium-high and add shallots and chives; cook and stir for 15 seconds.

4. Add vinegar and wine and reduce liquid for 1 minute. Stir in remaining tablespoon of butter, and season to taste with salt and pepper. Remove from heat.

5. Slice steak crosswise into 1/2 inch slices. Serve topped with shallot-chive sauce and sprinkles of chives.

Serves 4 to 6.