2 lbs. sirloin steak, cut 2 inches thick
2 T. olive oil
2 T. butter
1/2 C. chopped shallots
1/4 C. chopped chives1 T. red wine vinegar
1 C. dry red wine
salt and fresh ground pepper

Method:

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.
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.
Slice the sirloin crosswise into 1/2 inch slices, place on platter.
Pour the sauce over the roast and top with the remaining chives.

1 (2.5-3 1/2 lb) 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 minced onion
2 tablespoons Worcestershire sauce
1 teaspoon fresh ground pepper
1/2 teaspoon dry mustard

Directions

Lightly score edges of steak at 1-inch intervals.Preheat grill or broiler.Combine margarine, parsley, onion,& Worcestershire sauce, pepper and mustard in a small sauce pan.

Heat stirring continually, over low heat until margarine melts.Reserve 1/4 mixture.Place steak on grill or broiler.Brush with butter mixture.

Cook, basting frequently with butter mixture, about 6 minutes per side for medium.Place steak on a serving Platter.Cut thin slices across the grain.Drizzle reserved butter mixture over steak.

* 4 beef steaks, such as porterhouse, sirloin, rib eye, or fillet mignon (1/2 pound each and 3/4 to 1 in thick), or one 2-pound steak
* 5 tablespoons unsalted butter
* 1 tablespoon water
* salt and freshly ground black pepper, to taste

Directions

1. With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
2. Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
3. Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries. Serves 4.
4. Matt says: Don’t forget a big glass of beer. Or wine. Lots.

1 1/2 lbs flank steak, do not substitute
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup dark corn syrup
1 tablespoon red wine vinegar
1/4 cup finely chopped scallion
3 tablespoons sesame seed
1 teaspoon minced ginger root
1 clove garlic, minced
1/8 teaspoon red pepper flakes
1/4 cup cold water
2 teaspoons cornstarch

Directions

With tines of fork prick steak on both sides,Combine remaining ingredients except water and cornstarch.Place marinade and steak in a resealable bag, squeezing out excess air,Close bag.Refrigerate 6 hours or overnight turning occasionally.When ready to cook remove steak from marinade, pour reserved marinade in saucepan.

Preheat broiler, place steak on rack in broiler pan.Broil 4-5″ from heat source 6 minutes on each side.Combine cold water and cornstarch mix with reserved marinade bring to a boil stirring constantly, serve with steak.

10 bamboo skewer (7-inch)
1/2 cup soy sauce
4 cloves garlic, forced through a garlic press
2 tablespoons sesame oil
2 teaspoons minced ginger
3 tablespoons sugar
1 tablespoon red wine vinegar, plus
1 teaspoon red wine vinegar
1 tablespoon lightly toasted sesame seed, plus
1 teaspoon lightly toasted sesame seed
2 teaspoons black pepper
1 1/2 lbs sirloin steak, cut into 1 inch cubes
8 ounces button mushroom
1 tablespoon olive oil
1 tablespoon rosemary
1 red bell pepper, cut into 1 inch squares

Directions

Soak bamboo skewers in water for 30 minutes.In a medium bowl, whisk together the soy sauce, garlic, oil, ginger root, sugar, vinegar, sesame seeds, and pepper.Add steak and marinate for 30 minutes, chilled.Pre-cook the mushrooms by heating skillet at medium-high.Add olive oil, mushrooms, and rosemary.Cook for about 5 minutes.After marination, thread the screwers by alternating the steak cubes, red peppers, and partially cooked mushrooms.Grill the kebabs on medium-high heat for 6 minutes.Flip, baste with left over marinade, and cook for another 6 minutes.

How visitors found this page:

• soy sesame steak kabobs

2 cups salsa
2 cups orange juice
1/2 cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 teaspoon ground ginger
2 lbs beef flank steak
hot cooked rice
chopped fresh parsley

Directions

Mix salsa, orange juice, oil, sugar, soy, mustard and ginger in shallow nonmetallic dish, or plastic bag.Add steak and turn to coat.Cover and refrigerate for at least 1 hours or up to 24 hours grill or broil steak until desired doneness, turning and brushing often with salsa mixture.Heat remaining salsa mixture in saucepan to a boil.Cook over low heat 10 minute slice steak into thin diagonal slices.Serve with rice and salsa mixture.Top with parsley.

1 1/2 lbs top sirloin steak
2 tablespoons vegetable oil
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon ground pepper
1/4 cup orange juice
2 teaspoons cider vinegar

Directions

In a bowl combine all ingredients except steak.Put steak into a shallow dish and pour marinade over steak, turning to coat both sides.Cover and refrigerate overnight.Remove steak, discard marinade, and grill or broil until desired doneness.

How visitors found this page:

• sirloin steak recipes

cooking spray
2/3 cup chopped onion
1 clove garlic, minced
1/2 cup low sodium beef broth
3 tablespoons low sodium soy sauce
1 1/2 tablespoons red wine vinegar
1 teaspoon brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon fresh ginger, minced (or ground)
1 lb lean flank steak

Directions

Coat small nonstick skillet with cooking spray& place over medium-high heat until hot.Add onion& garlic and sauté until tender.Add broth& next 5 ingredients.Bring to a boil& cook 1 minute.Remove from heat& allow to cool completely.Trim fat from steak and cut steak in half.Place each half in a separate ziplock freezer bag with 1/2 of cooled marinade.Freeze or marinate in refrigerator (at least 8 hours).Remove steak from bag (each bag serves 2)& discard marinade.Place steak on broiler pan coated with cooking spray.Broil 6 minutes on each side.Let stand 5-10 minutes, then cut steak diagonally across grain into 1/4 inch thick slices.

1 1/2 lbs beef shoulder top blade steak (flat iron)
12 (5 inch) flour tortillas
spicy pico de gallo (recipe follows)
1 (8 ounce) package shredded Mexican blend cheese

MARINADE

* 1/2 cup prepared Italian dressing
* 1/4 cup lime juice
* 1 tablespoon honey
* 1 1/2 teaspoons ground cumin
* 1 teaspoon chili powder

Directions

Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside.Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes.Remove beef from marinade; discard marinade.Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.