3 tbsp. butter
2 tbsp. olive oil
1 sirloin steak (about 2 lbs.), 2" thick & trimmed or top of the round
1/2 c. peeled or chopped shallots
1/4 c. chopped chives (save a few for garnish)
1 tbsp. red wine vinegar
3/4 c. dry red wine
Salt & freshly ground black pepper to taste

1. Place 2 tablespoons of butter and the olive oil in a skillet or electric fry pan. Cook over medium heat until butter melts and sizzles.

2. Add steak to skillet and cook 8 minutes on each side for rare meat. Remove to a platter.

3. To make the sauce: Pour off all but 2 tablespoons of liquid in the skillet. Raise heat to medium high. Add shallots and chives, stir and cook for 15 seconds. Add vinegar and wine and reduce liquid for 1 minute. Stir in remaining tablespoon of butter. Season to taste with salt and pepper. Remove from heat.

4. Slice steak crosswise into 1/2" slices. Serve topped with shallot-chive sauce. Sprinkle with reserved chives. Serves 4 to 6.