Sirloin With Rich Italian Sauce Recipes

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ITALIAN MARINATED SIRLOIN STEAK



Italian Marinated Sirloin Steak image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h5m

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, grated
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons honey
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 2-pound top sirloin steak (1 1/2 to 2 inches thick)

Steps:

  • Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
  • Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
  • Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.

SIRLOIN ITALIAN STYLE



Sirloin Italian Style image

Another Contadina recipe. I think this would need some tweaking...posting so I don't loose it! Almost seems like Swiss steak. Will edit after I try it...or better yet let me know if you try it!

Provided by Thea

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs sirloin steaks, cut into 2 inch strips
1/4 cup flour
2 tablespoons olive oil
1 cup sliced onion
1 (6 ounce) can contadina italian paste with Italian spices
1/2 cup dry red wine or 1/2 cup beef broth

Steps:

  • Coat meat with flour. Heat oil in large skillet over medium-high heat.
  • Add meat and onion; cook stirring occasionally, 4 minutes or until no longer pink.
  • Stir in tomato paste, wine and ½ cup water; bring to boil. Reduce heat; cover and simmer 25 minutes or until meat is tender. Season to taste with salt and pepper, if desired. Serve over rice or pasta.

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