Sizzling Sirloin And Portobello Salad Recipes

CRUSTED SIRLOIN WITH ROCKIN' PORTOBELLOS

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together horseradish, mustard, garlic, 2 tablespoons black pepper, and 1/4 cup of olive oil in a small bowl. Stir in the panko bread crumbs and set aside. Season the steaks on both sides with coarse sea salt and black pepper. Brush the horseradish bread crumb mixture on 1 side of the sirloin steaks.
• In a large saute pan over medium-high heat, add 2 tablespoons of oil and 2 tablespoons of butter. Sear the steaks for 2 minutes, then turn over and cook for an additional 2 minutes. Remove the steaks to a quarter sheet tray with a rack. Drain the excess oil from the saute pan. Put the steaks in the oven and cook until the breading browns, about 15 to 20 minutes. Remove from the oven and let rest.
• In the same pan that the steaks were seared, add 2 tablespoons of the butter and the thyme. Turn the heat to high and add the portobello mushrooms. Add the salt and pepper and cook until the mushrooms are soft and slightly colored, about 3 to 4 minutes. Stir in a splash of red wine, the beef broth, and a splash of sherry vinegar. Reduce until the liquid just coats the mushrooms. Stir in the remaining 2 tablespoons of butter to give the mushrooms a creamier consistency. Arrange the steaks on serving plates and top with the mushrooms.

SIRLOIN AND PORTABELLA STEW MMMMM

Steps:

• Place steak in a large bowl and sprinkle with flour; turn to coat.
• Heat oil in a large saucepan over medium-high heat.
• Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 4 minutes.
• Transfer steak to a plate and tent with foil to keep warm.
• Add mushrooms, garlic, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 4 minutes.
• Sprinkle the reserved flour over the vegetables; stir to coat.
• Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
• Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
• Add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.

GRILLED SIRLOIN SALAD WITH SESAME-GINGER DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
• Press peppercorns into both sides of steak and season with salt.
• Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
• Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.