Recipes Ingredients Meat & Poultry Beef Recipes Broiled Black Pepper Sirloin Steak 3.6 (36) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 13, 2012 Print Rate It Share Share Tweet Pin Email Servings: 2 Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor. Ingredients Extra-virgin olive oil 1 ½ pound boneless sirloin steak Coarse salt 1 teaspoon ground black pepper 1 onion, cut in half and sliced 1 tablespoon unsalted butter ⅓ cup red wine vinegar Directions Preheat oven to broil. Place 12-inch cast-iron skillet under broiler for 2 minutes. Brush olive oil onto steak. Season both sides of steak generously with salt and freshly cracked black pepper. Add the steak to the heated pan and broil for 8 1/2 minutes. Transfer steak to a plate to rest. Heat steak pan on the stovetop over medium heat. Add onions and butter. Stir and cook until browned, about 6 minutes. Pour in vinegar and stir to scrape up browned bits on bottom of the pan. Let vinegar simmer until reduced, just about 1 minute. Pour any steak juices from the resting steak into the pan. Transfer the steak to a cutting board and slice into 1/4-inch slices. Lay the steak slices on a platter and pour the sauce over top and serve. Rate it Print