Top Butt Steak With Whiskey Mustard Sauce

• 1 (2- to 2 1/4-pounds) boneless top butt sirloin steak (about 1 inch thick)
• 1 tablespoon olive oil
• 2 tablespoons finely chopped shallot
• 1/2 cup whiskey
• 1 cup reduced-sodium chicken broth
• 2 tablespoons whole-grain mustard
• 3 tablespoons unsalted butter
• 1/2 teaspoon cider vinegar

1. Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
3. While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.
4. Slice steak and serve with sauce.

olive oil, shallot, whiskey, chicken broth, wholegrain mustard, unsalted butter, cider vinegar

Taken from www.epicurious.com/recipes/food/views/top-butt-steak-with-whiskey-mustard-sauce-350248 (may not work)