Name: Tomato-Caper Pan Sauce
Total time: 20 min
Ingredients: 1 medium shallot , minced (about 3 tablespoons); 1 teaspoon all-purpose flour; 2 tablespoons dry white wine; 1 cup low-sodium chicken broth; 2 tablespoons capers , drained; 1 medium tomato (ripe), seeded and cut into 1/4-inch dice (about 1/4 cup); 1/4 cup minced fresh parsley leaves

Why This Recipe Works

To find the best inexpensive steaks—priced under $6.99 per pound—that would deliver solid beefy flavor and tender texture for our pan-seared steak recipe, we started with 12 different cuts and cooked them as we would any steak, creating a nice sear on both sides without overcooking or allowing the fond to burn. We tried a variety of preparation methods—salting, aging, tenderizing, marinating—but none really improved flavor and texture. In the end, only two cuts earned favored status and a place on the ingredient list in our pan-seared inexpensive steak recipe: boneless shell sirloin steak (a.k.a. top butt) and flap meat steak (a.k.a. sirloin tips).

Before You Begin

If ripe fresh tomatoes are not available, substitute 2 to 3 canned whole tomatoes.

Instructions

After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Sprinkle flour over shallot; cook, stirring constantly, until combined, about 1 minute. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2/3 cup, about 4 minutes. Reduce heat to medium; add capers, tomatoes, and any meat juices, and cook until flavors are blended, about 1 minute. Stir in parsley and season to taste with salt and pepper; spoon sauce over sliced steak.