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.