Sizzling Sirloin With Southwest Vegetables Recipes

SOUTHWESTERN VEGGIE SKILLET

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
• Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

SOUTHWESTERN SIRLOIN WITH ROASTED BROCCOLI

Steps:

• Preheat toaster oven (or oven) to 450 degrees. On toaster-oven pan (or a rimmed baking sheet), toss together broccoli, garlic, and 1 teaspoon oil; season with salt and pepper. Roast until tender and slightly charred, 10 to 12 minutes, tossing halfway through.
• Five minutes before broccoli has finished cooking, rub steak with cumin; season with salt and pepper. In a small skillet, heat remaining teaspoon oil over high. Add steak, and cook 1 to 2 minutes per side for medium-rare. Top steak with salsa, and serve with broccoli alongside.

SIZZLING AROMATIC VEGETARIAN SIZZLER

Steps:

• First wash all the vegetables nicely in chilled water.
• Cut the carrot, potato, Frenchbeans and the cauliflower all lengthwise.
• Boil the above vegetables till half done.
• In a wok, heat the oil.
• Add the onions to it.
• Saute for a few minutes.
• Add all the boiled vegetables.
• Saute.
• Add capsicums, tomatoes, pineapple and apple.
• Saute for 1 minute.
• Add salt, red chilli powder, black salt, corriander leaves and Tomato Ketchup.
• Toss well.
• Lay one fine leaf of cabbage on a hot iron tawa (griddle).
• Put the cooked vegetables on it.
• Just before serving, put few drops of vinegar or butter to bring that steam effect.
• Lo and behold: Your aromatic sizzler is sizzling and waiting for you to have a great treat!

SIZZLING SIRLOIN AND PORTOBELLO SALAD

Steps:

• Heat grill to medium-high. Reserve 1/4 cup dressing. Brush remaining dressing onto mushrooms, peppers and steak.
• Grill, dressing-sides down, 5 min. on each side or until steak is medium doneness (160ºF) and vegetables are crisp-tender.
• Cut steak and grilled vegetables into strips; place on top of greens. Top with onions, cheese and reserved dressing.

SIZZLING BEEF AND VEGETABLE KABOBS

Steps:

• Place steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 minutes to marinate. Remove steak from bag; discard bag and marinade.
• Preheat grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
• Grill kabobs 15 minutes or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

MOM'S SIZZLIN' STEAK MARINADE RECIPE

Steps:

• Mix together vegetable oil, Worcestershire sauce, pepper, apple cider vinegar, soy sauce, dry mustard, and lemon juice in a Ziploc bag or an airtight container (like tupperware or rubbermaid).
• Add 3 pounds of steak (about 6) to the marinade (any cut of steak will work).
• Store in fridge to marinate for about 8 hours. Flip over the steaks halfway through marinating.
• Grill over medium-high heat to your liking

SIZZLING SIRLOIN WITH SOUTHWEST VEGETABLES

Steps:

• Prepare marinade in large tupperware bowl or large plastic, sealable bag.
• Place steaks in marinade and turn to cover.
• Place in fridge overnight, turning steaks occasionally.
• Spray a small frying pan with cooking spray.
• Saute onions, peppers, garlic, cumin, and oregano over medium heat for ten minutes.
• While sauteing the veggies, heat heavy skillet (or electric skillet) to medium-high.
• Sear steaks for 5-7 mins per side (for medium rare steaks).
• Place spoonful of veggies on top of steak and serve.