Bistro Steak with Red Wine Sauce {Gluten-free}

This was tasty and simple.  The original recipe can be found here at Cooking Light.  I served it with green beans and diced potatoes.

 p.s.  I have found that adding the salt to any recipe from Cooking Light is a necessity!

• 1 tablespoon canola oil 
• 2 (8-ounce) top sirloin steaks, trimmed
• 3/8 teaspoon salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 3 tablespoons minced shallots
• 2 teaspoons chopped fresh thyme
• 1/2 cup full-bodied red wine 
• 1/2 cup unsalted beef stock
• 1 1/2 teaspoons butter 
• 1/2 teaspoon Dijon mustard
• 1 tablespoon chopped flat-leaf parsley

1. 1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.
2. 2. Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
3. 3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.