HERB RUBBED SIRLOIN TIP ROAST
Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
Provided by Joel Manthei
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
- Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 0.8 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1045.6 mg, Sugar 0.3 g
HERBED SIRLOIN TIP
I count on this recipe for family feasts as well as company supper. It's simple to prepare and delicious every time.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Combine seasonings; rub over entire roast. Cover and refrigerate at least 2 hours. , Preheat oven to 425°. Place roast on a rack in a large shallow roasting pan. Bake, uncovered, 40-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10-15 minutes before slicing.
Nutrition Facts : Calories 139 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 844mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
HERB MARINATED SIRLOIN STEAKS
Provided by Living the Gourmet
Time 1h10m
Number Of Ingredients 13
Steps:
- Combine all ingredients for the marinade except for the rosemary sprigs, in a bowl and whisk to combine.
- Place each steak in its own Food Saver bag and divide the marinade between each steak. Place a rosemary sprig on each steak. Follow the directions of your Food Saver to vacuum seal the steaks.
- Store in the fridge to marinade or in the freezer for a ready-to-cook meal.
- When you are ready to cook the steaks, follow the directions of your sous-vide for a flavorful, fresh Sirloin steak.
Nutrition Facts : ServingSize 4
SAVORY HERB SIRLOIN TIP ROAST
Steps:
- Remove roast from any netting and place in a foil-lined roasting pan.
- Combine remaining ingredients in a small bowl, mixing well.
- Rub roast all over and tie with twine to keep it together if necessary.
- Cover and refrigerate for 1 to 2 hours.
- Heat oven to 325 F. Uncover the beef and place in the oven.
- Roast for about 25 minutes per pound, or until the roast is tender and done as desired.
- For medium-rare, the roast will register about 140 F. The roast will continue to cook to the minimum safe temperature of 145 F as it rests.
- Remove from the oven and cover with foil. Let stand for 15 minutes before carving.
Nutrition Facts : Calories 530 kcal, Carbohydrate 8 g, Cholesterol 192 mg, Fiber 1 g, Protein 66 g, SaturatedFat 9 g, Sodium 152 mg, Fat 25 g, ServingSize Serves 6 to 8, UnsaturatedFat 13 g
HERBED SIRLOIN STEAK OVER ORZO PASTA SALAD
Caprese salad-that's mozzarella, tomato, and balsamic-is addictive as an appetizer. But in this recipe, we're turning it into a main event. Seared sirloin steak adds some meaty heft to the meal, while orzo pasta fills it out and soaks up all the flavorful juices. Throw in some garlic and a drizzle of olive oil for flavor and you'll realize at first bite, that's amore.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 11
Steps:
- Wash and dry all produce. Preheat oven to 400 degrees or grill to high. Bring a large pot of salted water to a boil. Cut tomatoes into quarters. Mince or grate garlic. Pick leaves from parsley; discard stems. Roughly chop leaves. Cut mozzarella into ½-inch cubes. Pat steak dry with a paper towel.
- Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Season steak all over with herbs de Provence, salt, and pepper. Sear in pan and cook until browned, 2-3 minutes per side. Transfer to a baking sheet. Roast in oven to desired doneness, 7-10 minutes. TIP: If grilling, grill seasoned steak to desired doneness, 3-6 minutes per side.
- Heat another drizzle of olive oil in same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until slightly softened, 1-2 minutes.
- Add orzo, mozzarella, 1 TBSP balsamic vinegar (we sent more), a drizzle of olive oil, and ¾ of the parsley to pan. Stir to combine. Season with salt and pepper.
- Let steak rest a few minutes after removing from oven, then thinly slice against the grain. Divide pasta salad between plates and top with steak. Garnish with remaining parsley and serve.
Nutrition Facts : Calories 790 kcal, Fat 30 g, SaturatedFat 14 g, Carbohydrate 73 g, Sugar 6 g, Protein 56 g, Fiber 4 g, Cholesterol 130 mg, Sodium 340 mg
HERB-AND-MUSTARD SIRLOIN WITH BAKED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.
- Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.
- Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes.
- Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.
- Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.
Nutrition Facts : Calories 478, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 99 milligrams, Sodium 217 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 42 grams
HERB-CRUSTED PORK SIRLOIN ROAST
No store-bought spice rub here. An easy-to-make, homemade rub adds great flavor to the pork!
Provided by VMB
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
- Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
- Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 0.6 g, Cholesterol 50.8 mg, Fat 14.5 g, Fiber 0.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 252 mg
BEEF SIRLOIN STEAKS WITH FRESH HERBS (COTES DE BOEUF AUX HERBES)
The top sirloin or rib-eye steak is a great luxury in France and, like the leg of lamb, is often featured at wedding banquets and other festive occasions. From the cookbook "Savoring Provence" and posted for ZWT5.
Provided by kitty.rock
Categories Steak
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- In a cast-iron frying pan over high heat, melt the butter with the olive oil until the mixture turns a light brown.
- Add the steaks and sear well, about 1 minute.
- Turn, sprinkle with sea salt, and brown on the second side for 1 minute more.
- Turn again, reduce the heat slightly, and cook, turning once, for about 6 minutes on each side for rare, or until done to your liking.
- Transfer to a platter, tent with aluminum foil, and let rest for 5 to 8 minutes before carving.
- Meanwhile, make the sauce: In a saucepan over medium heat, melt 2 tablespoons of the butter.
- Add the shallots and saute until softened but not colored, about 30 seconds.
- Add the stock, bring to a boil and cook until reduced by half.
- Remove from the heat and stir in the mustard, the remaining 1 tablespoon of butter, and the herbs.
- Stir in any juice that has collected on the platter holding the beef.
- Season with salt and pepper; pour into a warmed bowl.
- Transfer the steaks to an attractive cutting board and sprinkle them with pepper, then carry the board to the table.
- Cut along the bone to free the meat then carve in slices diagonally across the grain. Pass the sauce at the table.
HERB MARINATED GRILLED TOP SIRLOIN
We love top sirloin steaks on the grill. So easy to just place these in the easy marinade before bedtime or in the morning and then grill for dinner. Prep time includes passive marinating time.
Provided by Parsley
Categories Steak
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pierce steaks with a fork a few times and place in a large plastic baggie or glass pan.
- In a small bowl, whisk together all remaining ingredients for the marinade. Pour this over steak meat.
- Seal/cover and place in refridgerater for at least 6 hours; turning every few hours.
- Grill over med-high heat for about 5 minutes on each side, or until desired doneness is reached.
Nutrition Facts : Calories 80.2, Fat 5.1, SaturatedFat 0.7, Sodium 85, Carbohydrate 6.1, Fiber 0.2, Sugar 3.6, Protein 0.2
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