sirloin steak receipe?

Question

im visiting my parents this weekend, and i told my mom to buy some sirloin steak for me to cook. does anyone have a nice receipe for me to use. I want to serve it with either pasta or potatoes

Answer 1

Just grill it. Before you place it under the grill tho spread english mustard over both sides and sprinkle black pepper over it. It's lush. Steak is best kept simple.

You could also make creamy garlic mushrooms. Fry the mushrooms in a little oil and 2 crushed garlic cloves. Drain the oil from the pan and pour over 1 smal carton of cream (single or double) simmer stiring occasionally until the cream thickens. Yum Yum

Answer 2

I had sirloin last night...so here goes - Sirloin with red wine & onion.

Get the spuds on.....

All cooking best done at FULL heat....trust me!!

Make the 'sauce' first - sweat off the onions with a TINY amount of oil (soften), just until they get a small amount of colour. Add a couple of glasses of good red wine - reduce. Taste & season. If it needs it add a small amount of tomato paste or sugar to sweeten. Set aside / turn heat completely down.

Use a griddle pan (cast iron) if you have one - failing that a stainless steel fryig pan. Full heat - NO oil.

Pre-season the meat - it's an old wives tale that it draws out moisture.

In VERY hot pan / griddle place meat in and LEAVE IT ALONE for around 3 (or max 4) mins minutes. Turn & repeat for the other side. If you've had the heat full up it WILL NOT STICK. (2mins - rare, 3 medium, 5 well done.) Steak should only ever be turned once. Remove and allow to rest on a plate.

Get your potatoes (new, mashed or roasted) and plate up.
(I prefer to present a nice steak - rare - pre-sliced)

Meat will be warm, rested & tender, potatoes piping hot & sauce warm.

Yum!

Answer 3

forget pasta or potatoes try this

Steak Sandwich

1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound

1/2 t. coarsely ground black pepper

Salt to taste

2-3 T. oil

2 T. chopped onion

4 oz. crimini mushrooms, cleaned and chopped

1/2 t. thyme

1 loaf French or Italian bread, or 1 Vienna loaf

3-4 T. prepared mustard

Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.

Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them

Answer 4

The simplest and tastiest way to cook sirloin steak is to use a cast iron griddle pan.
First rub steaks with a halved clove of garlic and season with pepper only.Then heat pan to a high heat and place on the pan.Dont move them or you wont get those delicious stripes.Give them a quarter turn after a minute if you want a criss cross effect.Then turn after another minute to do the other side.Keep warm and rest the steaks for 5 minutes so that they relax.Season with a little salt and serve

Answer 5

Peppered steak taste great with just about everything and steak cooked without pepper is a life without flavor. So here is my very favourite pepper steak recipe.

Peppered Sirloin Steak

1 (2 1/2-pound) sirloin steak, 1 1/2-inches thick
1/2 cup butter or margarine
1/4 cup chopped fresh parsley (or 4 teaspoons dried parsley)
1/4 cup finely minced onion
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground coarse pepper
1/2 teaspoon dry mustard

Score edges of steak at 1-inch intervals. Preheat grill or broiler.
Combine butter, parsley, onion, Worcestershire sauce, pepper and mustard in a small saucepanand heat stirring continuously over low heat,and reserve 1/4 of the mixture.
Place steak on grill or broiler pan. and brush it with the butter mixture and cook basting frequently with the mixture aprox 5/6 mts per side or as you personally prefer it.
On the serving platter cut thin slices across grain into the steak and drizzle reserved butter mixture and serve.

Answer 6

Frying pan, griddle or bbq - really hot!

just grind over some black pepper or maybe steakhouse pepper/western steak spice. cook one side until the blood boils through the top, turn and wait for blood again. Serve right away as steak will still cook while on plate. This will give you the perfect medium cooked steak. You want to keep as much of the blood in the steak as possible in order for it to remain juicy and not lose the flavour of the beef. Using sauces will overpower the delicious flavour of beef and mean you might as well have saved money and bought chicken. I find that too many people add to much to good cuts to beef and lose the real flavour of the steak. Keep it simple, keep it pink/juicy and it will be good. Use sauces for cheaper cuts of beef but not on sirloin or fillet unless you ruin your food by serving it well-done! Trust me.

McFly

Answer 7

I would serve sirloin with potatoes. The thing with sirloin is that it has sooooo much flavour, and is good as it is, you can't put it with pasta, without adding all sorts of gloopy sauce (who likes plain pasta?), so this will detract from the steak. A cut like sirloin deserves to be recognised as a cut, and not an addition to pasta.

Answer 8

Season both sides with salt and pepper, grill on a barbecue to medium rare. Anyone who likes their steak more done should eat chicken.

Serve with roasted potatoes and asparagus or broccoli or maybe grilled vegetables like zucchini and yellow squash(brush with oil). Add a nice salad to the meal.

I like fresh button mushrooms sauteed in butter served over the steaks.

Answer 9

Try a stir fry
Slice your steak into thin strips and mix it with the beaten white of an egg, and a couple of spoonsfull of cornstarch, and leave to marinade for about 20 minutes.
Slice a selection of seasonal vegetables into thin strips, and blanch them if necessary (broccoli needs blanching if you want to retain the colour)
Prepare a pan of egg noodles, or tagliatelle, drain, and toss in a spoonful of sesame oil.
Heat a wok or frying pan with a spoonful of oil until it reaches smoking point (peanut oil is best)
Put in your steak strips, and stir them around until they have changed colour, tip them onto a plate and keep warm.
In another spoonful of oil, quickly stir fry your vegetables, and when they are done to your liking (still crunchy, not soggy) add the strips of beef, and stir around.
Add a sprinkling of soya sauce, and serve on a bed of noodles or tagliatelle.
If you put it on a big plate in the middle of the table, and provide your family with chopsticks, they may find it a memorable experience.

Answer 10

pataks garlic pickle jacket spud delicately flavoured garlic rice steak -o-pauvre sauce
pots in oven or alternately
microwave em 2 large pots about 10 mins
sirloin baste with garlic pickle under grill for 10 mins remember to turn em half way
rice cook on stove till all water is absorbed about 10mins
again
sauce heat on stove follow instructions on packet again 10 mins or so
this wil give you a very tasty balanced meal and you wont feel bloated after it oh and most of the garlic will burn off under the grill so no strong taste just slight but meat and the rest will be lovely serve as soon as all foods are cooked enjoy i know i do
oh and while i remember put tin foil on bottom of grill to catch the juices the pickle wont stain your grill then throw away when your done clean grill no mess to clean