- 4 top sirloin steaks
- ½ cup red wine
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 6 cloves garlic, sliced
- 2 teaspoons anchovy paste, optional
- Coarse sea salt and freshly ground black pepper, to season
- Whisk the marinade ingredients together in a 9x13-inch glass dish
- Set the steaks in the marinade and turn them to coat both sides
- Cover and refrigerate for at least 2 hours and up to 24 hours, turning several times during that time
- Remove the steaks from the refrigerator about 20 minutes before you plan to cook them
- Before cooking remove from marinade and pat dry with paper towels
- Season with salt and pepper
- Set a large nonstick sauté pan over high heat until it is smoking hot
- Lightly coat the bottom of the pan with canola oil and add the steaks, two at a time, or more if they fit comfortably. Do not crowd the pan
- Sauté for about 3-5 minutes per side for a medium-rare 8-ounce, 1 1/2-inch thick steak
- Adjust time for size of steak and desired doneness.
If you need to cook in two batches, set the cooked steaks on a plate to rest (do not stack them) and cover loosely with aluminum foil. Wash the pan and cook the remaining steaks in the same manner. Let all the steaks rest for 5 minutes before slicing.
Season with salt and pepper, slice thinly, serve.