Sirloin Steaks With Potatoes And Spicy Chili Butter Recipes

SIRLOIN STEAK AND POTATO BITES

Steps:

• In a large saute pan, melt 1 Tablespoon butter and olive oil over medium high heat.
• In a small bowl combine, salt, pepper, onion powder and garlic powder. Set aside.
• Once oil is shimmering, add potatoes to the pan in a single layer and sprinkle them with 1/2 the seasoning mixture. Cook for around 4-5 minutes.
• While potatoes cook, toss steak bites in Montreal Steak Seasoning.
• Turn the potatoes and sprinkle with remaining seasoning. Cook for 4-5 more minutes. Remove from pan to a bowl and cover with foil. Set aside.
• Melt 1 Tablespoon butter and add steak bites in a single layer. Cook for 2-3 minutes for medium rare (or a little long if you'd like it more well done). Turn frequently to brown all sides- this goes fast!
• During the last minute of cooking add potatoes back into the pan.
• Rest for 2 minutes and serve immediately with a sprinkle of parsley for garnish.

HEARTY SIRLOIN CHILI

Steps:

• Heat oil in large heavy pot over medium high heat. In a pie plate combine salt, pepper and flour with a fork. Toss sirloin cubes with flour to coat. Shake off excess flour. Brown sirloin in pot on all sides and remove meat to a plate. If necessary add more oil to pan and add onions. Cook onions over medium heat until they begin to soften. Stir in green, red and jalapeno peppers and cook for 3 to 5 minutes. Add chili powder, cumin and oregano. Return browned meat to pan and pour in beer and beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 45 minutes or until meat is tender. Add crushed tomatoes and cook for 20 minutes. Stir in black and kidney beans and gently simmer for 10 minutes. Garnish with Cheddar, onion, scallions and sour cream.

SIRLOIN STEAKS WITH POTATOES AND SPICY CHILI BUTTER

Steps:

• Mix first 3 ingredients in small bowl. Season with salt and pepper. Spoon onto plastic wrap; roll into cylinder. Cover; chill at least 3 hours or overnight. Melt 2 tablespoons chili butter in heavy large pot over medium heat. Add onions; sauté until deep golden brown, about 25 minutes. (Can be made 1 day ahead; cover and chill.)
• Steam potatoes until tender. Cool. Melt 3 tablespoons chili butter in heavy medium skillet over medium heat. Add potatoes; sauté until golden brown, about 8 minutes. Mix onions and parsley into potatoes. Season with salt and pepper. Sprinkle steaks with salt and pepper. Brush 2 heavy large skillets with oil; heat over high heat. Add 2 steaks to each skillet; cook to desired doneness, about 6 minutes per side for medium rare. Rewarm potato mixture. Spoon onto plates. Top with steaks. Slice remaining chili butter; arrange atop steaks.

POTATOES WITH CHILI BUTTER

Steps:

• Put 1 pound new potatoes in a pot of cold salted water; bring to a boil and cook until tender, 15 to 20 minutes. Drain the potatoes. Melt 3 tablespoons butter in a saucepan with 1/2 teaspoon chili powder, and salt and pepper to taste. Drizzle over the potatoes.
• Serves: 4; Calories: 165; Total Fat: 9 grams; Saturated Fat: 5.5 grams; Protein: 2 grams; Total carbohydrates: 20 grams; Sugar: 1 gram; Fiber: 2.5 grams; Cholesterol: 23 milligrams; Sodium: 174 milligrams

CHILI BUTTER

Steps:

• In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak.

RIBEYES WITH CHILI BUTTER

Steps:

• In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving., Rub the steaks with pepper and sugar. Grill, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Spoon chili butter over steak.

BBQ SPICY SIRLOIN STEAKS

Steps:

• Sprinkle both sides of the steaks with mustard powder.
• Mix remaining ingredients and stir well.
• Put steaks in a shallow pyrex dish (or other non metallic dish).
• Spoon half the marinade on top side of the steaks, turn steaks over and spoon remaining marinade on them.
• Refrigerate covered for at least 4 hours or overnight.
• Preheat BBQ to medium-high.
• Remove steaks from marinade.
• Cook about 4 minutes on each side for medium rare.
• Put steaks on a warm platter cover with tinfoil and let them rest for 10 min in a warm place.

VELVET STEAK WITH KOREAN CHILI BUTTER

Steps:

• Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.
• Trim silver skin from sirloin steaks. Place steaks between 2 pieces of plastic wrap on a cutting board and pound to a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly sprinkle both sides with kosher salt.
• Pour marinade over top and flip a few times to make sure steaks are well coated on both sides. Cover with plastic wrap, or transfer steaks and marinade to a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice while marinating.
• Mix butter, chili paste, salt, and green onions for chili butter together in a small bowl. Taste and adjust if needed. Set aside at either room temperature or in the refrigerator until needed.
• Remove steaks from the refrigerator and toss a few more times in the marinade.
• Heat vegetable oil in a large nonstick pan over medium-high heat. Add steak and pan-fry until meat springs back to the touch and is medium-rare, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.