Sirloin Steak With Merlot-Balsamic Reduction

• 1/2 cup merlot
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce {Check for Gluten}
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 1 (1-pound) boneless sirloin steak (1/2 inch thick), trimmed
• Cooking spray
• 1 tablespoon canola oil
• 1/2 cup finely chopped shallots (about 3 medium)

1. Combine first 5 ingredients in a large heavy-duty zip-top plastic bag. Add steak to bag; seal. Marinate at room temperature 15 minutes, turning frequently.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove steak from bag, reserving marinade. Add steak to pan; cook 3 minutes on each side. Reduce heat to medium; cook an additional 3 minutes on each side or until desired degree of doneness. Remove steak from pan; cover and keep warm.
3. Add oil to pan. Add shallots; cook 2 minutes or until shallots begin to brown, stirring frequently. Stir in reserved marinade, scraping pan to loosen browned bits. Increase heat, and bring to a boil; boil 1 to 2 minutes or until reduced to 1/4 cup.
4. Cut steak diagonally across grain into thin slices. Place steak slices and any accumulated juices on a serving platter. Spoon sauce over steak.
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merlot, balsamic vinegar, worcestershire sauce, ground black pepper, salt, boneless sirloin steak, cooking spray, canola oil, shallots

Taken from www.myrecipes.com/recipe/sirloin-steak-merlot-balsamic (may not work)