Bistro Steak with Shallot Wine Sauce

2 lbs. sirloin steak, cut 2 inches thick
2 T. olive oil
2 T. butter
1/2 C. chopped shallots
1/4 C. chopped chives
1 T. red wine vinegar
1 C. dry red wine
salt and fresh ground pepper

1. In a heavy skillet, bring oil and butter to a sizzle. Add the steak and cook 
over medium heat, 8 minutes on each side for rare, 9 - 10 minutes for medium. 
Remove steak from pan and cover to keep warm.
2. Add the shallots and all but 1 T. of the chives to the pan, stir and cook 1 minute. 
Pour in the vinegar and wine, simmer for 2 - 3 more minutes. Season with salt and pepper.
3. Slice the sirloin crosswise into 1/2 inch slices, place on platter.
4. Pour the sauce over the roast and top with the remaining chives.

Serves 6.