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Here’s an easy recipe for Roasted Sirloin Steak with Red Wine Garlic Sauce. This can be on your table in about 30 minutes, with plenty of robust Italian flavor. You will likely want a glass of red wine with this roasted sirloin; we paired ours with a delicious Barbaresco sample we received. Read on for details about this meal and wine pairing, or click here to jump down to the recipe.
I figured it was time to share this Roasted Sirloin Steak with Red Wine Garlic Sauce recipe before we get into the season where you wouldn’t think of serving steak that wasn’t cooked on the grill. We got snow on the first day of spring, so roasting steak is still appropriate around here!
This steak recipe is simple, but has plenty of flavor. A good piece of steak doesn’t need a lot of adornment, just cook it right and enhance the beef flavor a bit with an easy rub and simple sauce. I was planning to serve this steak with a Barbaresco, so I gave the rub and red wine sauce an Italian flavor.
You could serve this roasted sirloin steak with a simple baked potato and salad, or you might want to try Lidia’s Swiss Chard Potatoes like we did. Either way, if you like steak you will love this tasty Roasted Sirloin with Red Wine Garlic Sauce!
Roasted Sirloin Steak Paired with a Barbaresco wine
We had the the 2011 Demarie Barbaresco (appx. $40, 13.9% ABV) in mind when we made this Roasted Sirloin Steak with Red Wine Garlic Sauce. Barbaresco is made from 100% Nebbiolo grapes from a small area northeast of Alba in Italy’s Piemonte region.
This Barbaresco has a musky nose. The wine is light and elegant, with taste of cherry, bark and a touch of cinnamon. We were certainly very happy with how it paired with our steak!
One quick note on the red wine garlic sauce. When the sauce is cooked, you can pass it through a sieve if you would like to serve with without any of the bits of garlic and shallots. I like to keep them in the sauce, so wrote the recipe that way.Print
Roasted Sirloin Steak with Red Wine Garlic Sauce
Roasted Sirloin Steak cooked with an Italian flavored rub and served with simple red wine garlic sauce.
- Prep Time: 5 mins
- Cook Time: 13 mins
- Total Time: 18 mins
- Yield: 3 servings 1x
- Category: Main
- Method: roasting
- Cuisine: Italian
- 1 large sirloin steak, approximately 1 lb
- 1 tsp garlic powder
- ½ tsp sage
- 1/2 tsp rosemary
- 1 tsp salt
- 1 cup red wine
- 1 tbsp olive oil
- 1 tbsp shallot
- 2 cloves garlic, minced
- 2 sage leaves, chopped
- Salt and pepper to taste
- Preheat oven to 400.
- Make the rub by combining the garlic powder, sage, rosemary and salt.
- Place the steak on a work surface, and sprinkle half of the rub over one side of the steak. Use your fingers to rub the spice blend into the meat. Turn the steak over, and repeat the rubbing process with the remaining spice blend. Let the steak rest for 15 minutes at room temperature.
- Heat an oven proof skillet on medium high, coated with oil spray. When the skillet is hot, add the steak and pan sear for one minute. Flip the steak, and pan sear the other side for another minute.
- Move the steak to the pre-heated oven. Set timer for 11 minutes.
- As the steak roasts, make the sauce. Heat the olive oil in a sauce pan on medium heat. Add the shallots, and cook for about 3 minutes until they begin to soften. Add the garlic, and cook for another minute.
- Add the red wine and sage to the sauce pan. Bring to a boil, then reduce to simmer. Add the sage leaves and salt and pepper to taste. Simmer for 8 to 10 minutes, reducing the wine. Keep warm until ready to serve.
- The sirloin steak will take about 11 minutes to roast to medium rare. Remove the skillet after that time, and check for doneness. Cook for another minute or two if needed, but note the steak will continue to cook as it rests, and you don’t want to overcook this cut.
- Let the steak rest for a few minutes, then slice and plate. Serve some red wine garlic sauce over the steak, and enjoy!
Keywords: roasted sirloin, roasted steak, red wine sauce
Full Disclosure: I received a complimentary sample of the Demarie Barbaresco. As always, the opinions expressed here are entirely my own.