Sirloin steak with sherry-soy sauce

SmartPoints® value per serving
Total Time
10 min
3 min
7 min
Try this ten minute main tonight with a side of roasted potatoes and some steamed asparagus. This simple skillet-cooked steak is ready in just 10 minutes with a flavorful gravy you will want to dip your veggies in. Using the skillet for the steak helps capture some of the seared flavors of the steak and transfer them to the sauce, cooked in the same pan. If you don't have sherry on hand, beef broth is a good substitute. A small amount of red pepper flakes add a hint of heat to the sauce. Leave them out if you are sensitive or have sensitive eaters at your table. Try this steak over a bed of baby spinach and allow the warm sauce to make a wilted salad of the mix.


Sherry (dry or sweet)


Low sodium soy sauce

2 Tbsp

Red-wine vinegar

2 Tbsp


1 Tbsp

Garlic clove(s)

2 medium clove(s), minced

Crushed red pepper flakes

¼ tsp

Uncooked lean and trimmed beef strip sirloin

12 oz, about 1⁄2-inch thick

Table salt

¼ tsp

Black pepper

¼ tsp

Cooking spray

1 spray(s)


  1. Combine sherry and next five ingredients in a small bowl; set aside.
  2. Sprinkle both sides of steak with salt and pepper.
  3. Place a large nonstick skillet over high heat. Coat pan with cooking spray; add steak and cook 3 minutes. Reduce heat to medium-high; turn steak and cook 3 minutes or until desired degree of doneness. Remove steak and set aside.
  4. Add sherry mixture, scraping bottom and sides of pan; cook over medium heat 1 minute, stirring constantly. Slice steak and serve with sauce. Yield: 4 servings (serving size: 3 ounces beef and 2 tablespoons sauce).