Sirloin Steak?

Question

Need some Recipes thanks

Answer 1

INGREDIENTS
2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
DIRECTIONS
Preheat grill for high heat.
Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Answer 2

The marinades mentioned here look delicious. If you'll be grilling and need some help with grilling times you might try the cookout calculator at charcoalbob.com. Put in the type of grill (charcoal or gas), the thickness of your sirloin and the desired done and it will give you printable instructions for how to cook your steak.

Also, if you put in the time you'd like to have dinner, it will calculate what time to start the grill. Or, if you put in the time that you'll start the grill it will calculate what time the steak will be ready to eat. For us it makes meal planning a lot easier.

Answer 3

The best recipe is this take one sirloin steak toss it on the grill and cooked until desired doneness.

Answer 4

The simplest recipe to remove its horns, wipe its butt, slide it across the grill and catch with a plate on the other side for the grill...Rare and serve with baked patao, green beans, salad and hot dinner rolls.

Answer 5

Grilled Sirloin Steak with Mushroom Wine Sauce

Ingredients:

4 to 6 center cut top sirloin steaks
1 1/2 teaspoons lemon pepper

Mushroom-Wine Sauce:

8 ounce fresh mushrooms, sliced
1 cloves garlic, minced
2 tablespoons onion, finely chopped
2 tablespoons butter or margarine
1 tablespoon flour
1-1/2 tablespoon tomato paste
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup dry red wine or Madeira
1/4 cup beef stock or broth

Preparation:

To prepare wine sauce, sauté mushrooms, garlic and onion in melted butter or margarine in saucepan until mushrooms are tender. Add flour, stirring until blended, cook over medium heat for 1 minute, stirring constantly. Blend in tomato paste, salt and pepper, stir in wine and stock until well-blended. Simmer 20 minutes, stirring occasionally. Adjust seasoning if necessary.

Sprinkle steaks with lemon pepper. Grill steaks over moderately hot coals for 5 to 8 minutes per side for medium rare, or to your desired degree of doneness. Serve with Mushroom-Wine Sauce.



Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce

Ingredients:

1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced

Dipping Sauce:

1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
1 cup ready-to-serve beef broth
2 teaspoons cornstarch

Instructions:

Heat oil in large skillet over medium heat until hot. Add onion and garlic, cook and stir 2 to 3 minutes or until onion is tender.

Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth.

Stir into pepper mixture, bring to a boil.

Reduce heat to medium-low, simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.

Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl.

Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.

Place kabobs on grill over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare to medium doneness, turning once.

Serve with dipping sauce.



Sunday Sirloin with Mustard Sauce

8 oz. steak
1/3 oz. chopped fresh thyme
1/3 oz. chopped fresh rosemary

For Mustard Sauce:

3 oz. white wine
fresh thyme and rosemary
1/3 c. veal stock or beef base (generous)
¼ c. cream or half-and-half
2 T. Dijon mustard
1 T. whole grain mustard

Season the meat first, and preheat a frying pan. When hot, add a bit of oil and cook the meat until the desired temperature. Then add the remaining herbs and wine, reduce. Add veal stock and cream. Remove the steak.
Continue to cook the sauce an additional 5 minutes or until proper consistency.

Add the two mustards, stir well, add salt, pepper if needed. Place the meat back in the pan with the sauce for one minute to reheat and serve. Serve with fresh vegetables.

Answer 6

..beef strognoff
easy...get on foodnetwork .com..
I never use the WINES too cook so just don't put in if you'll like me and don't like to work with wine!