SIRLOIN STEAK WITH ROASTED POTATOES AND ASPARAGUS
Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these 3 ingredients up to a day ahead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a small bowl, stir together mustard, lemon juice, and garlic; season with salt and pepper. Place cup mustard mixture in a resealable plastic bag. Add steaks, and rub to coat (reserve remaining mixture for serving). Let steaks marinate at room temperature 10 minutes, or refrigerate up to 1 day.
- On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes, then add asparagus to sheet, and toss with another tablespoon oil. Season with salt and pepper. Roast until potatoes and asparagus are tender, about 15 minutes more.
- While vegetables are roasting, heat remaining tablespoon oil in a large skillet over high. Remove steaks from marinade, allowing excess to drip off; cook 4 to 5 minutes per side for medium-rare (if pan darkens quickly, reduce heat). Let rest 5 minutes. Serve steaks with vegetables and reserved mustard sauce; garnish with lemon wedges.
Nutrition Facts : Calories 555 g, Fat 29 g, Fiber 4 g, Protein 40 g
BEEF TOP SIRLOIN STEAK WITH ASPARAGUS & TOMATO ORZO
Try this juicy top sirloin steak paired with a tomato-caper sauce served over a bed of orzo and asparagus. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.
Provided by BIWFD
Categories Entrée
Time 30m
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Press salt and pepper evenly onto beef steak. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.
- Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until brown bits attached to skillet are dissolved. Add tomatoes, capers and garlic; cook and stir 6 to 7 minutes or until thickened.
- Meanwhile, cook pasta according to package directions. Add asparagus during last 3 minutes of cooking time. Drain; toss with half of the tomato mixture.
- Carve steak crosswise into slices. Serve steak over pasta. Spoon remaining tomato mixture over steak.
Nutrition Facts : Calories 310
STEAK AND VEGGIES SHEET PAN DINNER
Perfectly seasoned sirloin steak, tender asparagus, and cherry tomatoes prepared together on just one sheet pan. SO easy and SO darn delicious!
Provided by Katerina | Diethood
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F.
- Place asparagus and cherry tomatoes on a large sheet pan or baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)
- Drizzle veggies with extra virgin olive oil and season with McCormick® Basil Leaves, salt, and pepper; using your hands or tongs, mix the veggies around until they are evenly covered with oil and seasonings.
- Roast vegetables for 10 minutes.
- In the meantime, prepare the steak by seasoning with salt, pepper, and McCormick® Crushed Red Pepper; using your hands, rub the seasoning into the steaks.
- Remove sheet pan from oven; push vegetables to the side to make room for the steaks; place steaks on the sheet pan and roast for 10 more minutes, or until desired doneness is reached. Flip the steaks half way through cooking.
- In the meantime, prepare the Basil Garlic Butter by combining the butter, McCormick® Basil Leaves, garlic, salt and pepper in a small mixing bowl.
- Using a fork, mix and mash the butter mixture until well incorporated.
- Remove sheet pan from oven and spoon a few dabs of butter over the done steaks and veggies.
- Garnish steaks and veggies with basil leaves and crushed red pepper.
- Serve.(Give steaks about 7 minutes rest time before cutting)
Nutrition Facts : Calories 262 kcal, Carbohydrate 9 g, Protein 28 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 84 mg, Sodium 129 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SIRLOIN STEAK
For dinner tonight, try Alton Brown's Sirloin Steak from Good Eats on Food Network; the beef gets a brush of olive oil and a quick zap in the broiler.
Provided by Alton Brown
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.
MARINATED TOP SIRLOIN STEAKS
Make and share this Marinated Top Sirloin Steaks recipe from Food.com.
Provided by Parsley
Categories Steak
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place steaks in a plastic Ziplock bag, or plastic container.
- In a small bowl, whisk together all the remaining ingredients. Pour over steaks; turn to coat evenly.
- Chill for at least 6 hours; turning occasionally to redistribute marinade.
- After marinating, heat grill on med-high.
- Remove steaks from marinade and place on hot grill (discard the marinade). Grill for about 4 minutes on each side or to desired doneness.
Nutrition Facts : Calories 85.5, Fat 3.4, SaturatedFat 0.5, Sodium 232.3, Carbohydrate 7, Fiber 0.1, Sugar 4.5, Protein 0.2
STEAK SALAD
This is a quick and easy meal for those hot summer evenings.
Provided by Linda
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 45m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat grill for high heat.
- Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
- Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!
Nutrition Facts : Calories 495.7 calories, Carbohydrate 10.1 g, Cholesterol 99.8 mg, Fat 36.4 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 11.8 g, Sodium 836.2 mg, Sugar 4.2 g
SPICY BEEF SALAD
Layer marinated and sautéed flank steak with green onions, tomatoes, mushrooms and shredded lettuce in this make-ahead salad. Toss with a spicy ginger dressing.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 6
Number Of Ingredients 15
Steps:
- Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In glass or plastic bowl, mix sherry, olive oil, 1 tablespoon soy sauce and sugar. Add beef; toss to coat. Cover; refrigerate 30 minutes.
- Heat 10-inch skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface. Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink. Remove beef from skillet; drain. Repeat with remaining beef.
- In large bowl, mix beef and onions. Layer tomatoes, mushrooms and lettuce on beef. Cover and refrigerate at least 1 hour until chilled but no longer than 10 hours.
- In tightly covered container, shake all dressing ingredients until well blended. Pour dressing over salad; toss until well coated.
Nutrition Facts : Calories 205, Carbohydrate 10 g, Cholesterol 45 mg, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
DRESSED-UP STEAK SALAD
This sirloin gets its fresh taste from tomato, red onion and avocado. A little steak sauce in the dressing helps it complement the meat perfectly. To complete the meal, serve with soft breadsticks and lemon sherbet. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a jar with a tight-fitting lid, combine the first 6 ingredients; shake well. Refrigerate until serving. , In a small bowl, combine marinade ingredients. Brush on both sides of steak; let stand for 30 minutes. Broil steak 4 in. from the heat until meat reaches desired doneness, 5-6 minutes on each side. , Meanwhile, on 2 plates, arrange greens, tomato, avocado and onion. Thinly slice steak; place on top of salads. Serve with dressing.
Nutrition Facts : Calories 696 calories, Fat 59g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 834mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.
GARLIC-ROASTED BEEF SIRLOIN STEAKS WITH ASPARAGUS AND HOT TOMATO SALAD
Here's a quick hot-roasted meal that's as ideal for entertaining as it is for a busy weekday. All you need to add are some tossed greens and crusty bread.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500°F. Once preheated, set the oven to convection roast or convection broil at 500°F. Cover a shallow baking pan with foil and coat with nonstick spray for cooking the vegetables.
- Combine the olive oil, garlic, and rosemary and brush the steaks with this mixture. Set aside.
- Wrap the asparagus spears with the prosciutto and place them on the foil-covered baking pan. Brush them with some of the olive oil mixture.
- Toss the tomatoes and mushrooms with enough of the olive oil mixture to coat all the pieces lightly and put them on the baking sheet with the asparagus. Drizzle the remaining olive oil mixture over all the vegetables and sprinkle with salt and pepper. Place the pan in the center of the oven and roast for 10 minutes.
- Add the steaks to the preheated grill pan on the top rack of the oven. After 3 to 5 minutes turn the steaks and cook to your preferred doneness, 3 to 5 minutes longer. Remove the vegetables to a warm serving platter and cook the steaks until done to your liking.
- Let the steaks rest for 5 minutes before carving. With a sharp knife, cut the steaks diagonally into thin slices.
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