sirloin steak

Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don’t be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you're ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.

Black Pepper Beef and Cabbage Stir-Fry

black peppercorns, coarsely crushed with the bottom of a cup or pan

garlic cloves, grated

brown sugar

cornstarch

Kosher salt

sirloin steak,

sunflower oil oil

soy sauce

green cabbage (about 8 ounces), thinly sliced

sherry vinegar

sesame seeds, crushed

scallions, thinly sliced

rice,

Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.

Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.

Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.

Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.

Homemade beef tips with mushroom gravy — as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

Ridiculously Tender Beef Tips with Mushroom Gravy

butter

chuck

all-purpose flour

onion, diced

baby Bella mushrooms,

½ teaspoon EACH: garlic powder AND sugar

EACH: onion powder, dried thyme, AND mushroom powder

Worcestershire sauce

bay leaf

pepperoncini peppers, thinly sliced

SEAR: Season the beef with the flour, a...

SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.

SLOW COOKER: Place 2 cups of beef stock...

SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.

OR INSTANT POT:  Place 1 ½ cups of...

OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

This sirloin steak is seared to golden brown perfection, then topped with garlic and herb butter. A simple, yet totally satisfying way to enjoy steak that&#x27;s easy enough for an everyday meal, yet elegant enough for company.

Sirloin Steak with Garlic Butter

sirloin steak (I

salt and pepper

olive oil

butter (softened)

garlic (minced)

herbs (such as thyme, parsley

Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.

Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.

Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness. I recommend cooking to medium which is 145 degrees F.

While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.

Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.

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This sirloin steak is seared to golden brown perfection, then topped with garlic and herb butter. A simple, yet totally satisfying way to enjoy steak that's easy enough for an everyday meal, yet elegant enough for company.

Sirloin Steak

This salad, with Southeast Asian flair, takes mere minutes to make, even with cooking the beef. Its base is mesclun and a handful of flavorful, mild herbs, like parsley or mint. Because steak doesn't need any seasoning, cooking it takes only 10 minutes. You could substitute chicken, pork or shrimp. The vinaigrette that accompanies this salad is light but assertive, based not on olive oil but on a neutral-flavored oil like canola. I use relatively little oil, as its job is only to help the remaining dressing ingredients coat the greens. To this I add rice vinegar or lime juice, both of which are high in flavor but low in acidity. The vinaigrette is rounded off with mustard, shallots, and nam pla (Thai fish sauce) or soy sauce.

Steak Salad With Fish Sauce and Mint

mesclun greens

mint leaves

neutral oil, like canola

rice vinegar or lime juice

mustard, optional

shallot,

nam pla, soy sauce

black pepper

If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees. Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and transfer to oven. Roast about 4 minutes a side for medium rare.)

Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together, taste, and adjust seasoning.

Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress with vinaigrette, and serve.

Beef Skewers With Garlic-Thyme Mojo

extra virgin olive oil

garlic cloves, chopped

cilantro leaves

honey

sirloin steak, 1 inch thick

oregano

thyme leaves

chicken stock

lime

Salt and black pepper

unsalted butter

Heat oil in a heavy saucepan. Reserve 1 teaspoon garlic; add rest to oil, and cook, stirring, until golden. Add chipotle puree, 3/4 cup cilantro, soy sauce and honey. Simmer 3 minutes. Remove from heat, transfer to medium-large bowl and let cool.

Trim steak of all fat. Cut in strips 1/2 inch thick and 3 inches long. Add to bowl and mix to coat. Marinate 15 minutes.

Combine remaining garlic with oregano, thyme, stock and lime juice in small saucepan, and simmer 5 minutes. Add remaining cilantro. Season with salt and pepper. Remove from heat.

Weave steak strips onto skewers. Grill about 3 minutes on each side, to desired degree of doneness. Arrange on platter. Whisk butter into sauce, serve with steak.

The steak in this light salad is cooked on the barbecue, giving it a true taste of summer. It works brilliantly with our Asian-inspired dressing

BBQ rainbow beef salad

sirloin sirloin steaks

ginger

garlic

limes

tbsp sesame oil

tbsp low-salt soy sauce

red bird’s eye chillies

Little Gem lettuces

radishes

carrots

½ cucumber

spring onions

avocado

sesame seeds

Remove the steak from the fridge 1 hr before you&rsquo;re ready to cook to bring it up to room temperature. Just before cooking, make the salad dressing by <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisking</a> together the ginger, garlic, lime juice, oil, soy and chopped chillies in a bowl.

Put the steaks on the <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> and cook on one side for 3 mins, then turn and cook for 3 mins on the other side for medium rare. Alternatively, fry your steaks in a frying pan or griddle pan for&nbsp;3 mins each side. After cooking, cover and rest the meat for 5 mins.&nbsp;

Arrange the lettuce leaves, radishes, carrot, cucumber, spring onion and avocado on a sharing plate. Slice the steak against the grain into thin slices and lay on top of the salad. Drizzle over any resting juices and the dressing. Garnish with the sesame seeds and the sliced red chilli.

Matt Preston shows you how to not only whip up a tasty dinner for the family but also a cheats way of making homemade mayonnaise!

Steak and chips with bearnaise mayonnaise

grapeseed oil

sirloin steaks

Cos lettuce leaves and French fries, to serve

flat-leaf parsley, chopped

tarragon,

Dijon mustard

tbs white wine vinegar

egg,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454754001&=domain=del

5348771529001-5977454754001

This is the EASIEST Beef Stir Fry recipe out there - with a simple 2-ingredient sauce, you'll likely already have all the ingredients you need to make this healthy dinner idea!

The Easiest Beef Stir Fry

oz sirloin steak, thinly sliced against the grain

garlic,

salt & pepper

broccoli,

carrot,

baby corn,

red pepper, sliced

Sesame seeds, for garnish (optional)

hoisin sauce

dry white rice

water

Cook rice with water and butter together in a rice cooker (if serving with stir fry).

Optional step for more tender beef (skip if you're in a rush): Add 1 tsp cornstarch, 1 tsp baking soda and 2 tbsp soy sauce to sliced steak. Toss to combine and let marinate for 30 minutes in a large bowl or Ziploc bag.

Heat sesame oil in a large skillet over med-high heat. Add steak, garlic, salt and pepper, sauteeing for 2-3 minutes until seared. Remove from heat and transfer to a plate. Meanwhile, mix stir fry sauce ingredients together in a small bowl.

Without wiping pan clean, add broccoli and carrots, then cover skillet with a lid. Cook for 3-4 minutes until veggies are tender, stirring occasionally. Add in baby corn and red pepper, sauteeing another 2 minutes.

Add steak back to pan, along with stir fry sauce, tossing well to coat. Cook 1-2 minutes until sauce thickens slightly.

Serve overtop of rice and garnish with sesame seeds. Enjoy!

This recipe for sous vide sirloin steak is gives you tender and delicious steak.

Sous Vide Sirloin Steak

sirloin steaks. 1/2 pound each

salt

pepper

Tablespoons oil

Fill the sous vide container with water and...

Fill the sous vide container with water and set the sous vide cooker for your desired degree of doneness. See the table in the notes section below.

While the water comes up to temperature season...

While the water comes up to temperature season the sirloin steak with salt and pepper.

Either seal the steak using a vacuum sealer...

Either seal the steak using a vacuum sealer or place it in a heavy duty ziploc bag and use the water displacement method to remove most of the air from the bag.

To use the water displacement method seal the...

To use the water displacement method seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air. See this post for a detailed description of the water displacement method.

Cook the steak in the water for 1...

Cook the steak in the water for 1 1/2 to 4 hours.

About 5 minutes before you want to eat...

About 5 minutes before you want to eat prepare to sear the steak. Heat a heavy frying pan over medium high heat on the stove.

Remove the bag from the water and open...

Remove the bag from the water and open it. Use a paper towel to dry the steak off. Add the oil or butter to the frying pan once it is hot. Then quickly sear the steak for 1-2 minutes on both sides to brown it.

A foolproof way to achieve perfectly grilled sirloin steaks every time using a two-zone grilling method and simple seasoning.

Grilled Sirloin Steak Recipe with Herb Compound Butter

½-pound sirloin steak

beef rub

herb compound butter

Prepare Grill

Prepare Grill: Prepare your grill for two-zone grilling targeting 450 – 500 degrees in the cooking chamber.

Season

Season Steak: Coat the steak in olive oil and then liberally season with the beef rub.

Grill Direct

Grill Steak: When the grill is at the right temperature, place the sirloin steak over the direct side of the heat and grill for 5 minutes, with the lid closed, or until you see a crust form.

Flip and Grill Direct

Flip: Flip the steaks and continue grilling on direct for 4-5 minutes with the lids closed (until a nice crust forms on the other side), and then move the steak to the indirect side.

Grill Indirect

Finish: Finish the steak on indirect side until the internal temperature of the steak reaches 125 degrees Fahrenheit for a rare steak (about 8 minutes, but be sure to check temperature, not rely on exact time).

Rest and Serve

Rest, Slice, Serve: Let the steak rest for 10 minutes and then slice and serve with your favorite toppings and sides. The resting period allows carry over cooking to occur, and the internal temperature of the steak will rise another 3 – 5 degrees. It also allows all the heated cells to start to calm down and reabsorb some of that liquid from the high heat cooking process.

Enjoy the great taste of our Beef and Mushrooms with Noodles. It takes 40 minutes to create this beef and mushroom dish, but you'll remember it all week.

Beef and Mushrooms with Noodles

boneless beef sirloin steak (3/4 inch thick), cut into strips

KRAFT Lite Zesty Italian Dressing

onions, chopped

lb. fresh mushrooms, sliced

Tbsp. minced garlic

paprika

beef broth

peas

sour cream

tomato,

Heat 1-1/2 tsp. oil in large nonstick skillet on medium-high heat. Sprinkle meat with pepper. Add half the meat to skillet; cook and stir 1 to 2 min. or until evenly browned. Transfer to bowl. Repeat with remaining oil and meat.

Cook noodles as directed on package, omitting salt. Meanwhile, heat Italian dressing in same skillet on medium heat. Add next 4 ingredients; cook 12 min. or until vegetables are crisp-tender, stirring occasionally. Stir in broth and peas; simmer 2 min. or just until peas are tender. Add meat; cook 1 to 2 min. or until heated through, stirring occasionally. Stir in sour cream until well blended.

Drain noodles. Serve topped with meat mixture and tomatoes.

Master the art of cooking the perfect sirloin steak for truly tender meat and you'll never look back. Serve with chunky chips and salad for a weekend treat

Simple sirloin steak

sirloin steaks, each

sunflower oil

garlic clove, left whole but bashed once

thyme or rosemary (optional)

Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.

When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.

With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

Deliciously seasoned and grilled sirloin steak, with mega flavor that still allows the cut of beef to shine. Perfect for summer grilling.

Top 13 sirloin steak recipes from across the web

The most viewed sirloin steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Black Pepper Beef and Cabbage Stir-...

Ridiculously Tender Beef Tips with ...

Sirloin Steak with Garlic Butter

Steak Salad With Fish Sauce and Min...

Beef Skewers With Garlic-Thyme Mojo

BBQ rainbow beef salad

Steak and chips with bearnaise mayo...

The Easiest Beef Stir Fry

Sous Vide Sirloin Steak

Grilled Sirloin Steak Recipe with H...

Beef and Mushrooms with Noodles

Simple sirloin steak

Sirloin Steak

Top 13 sirloin steak recipes from across the web

The most viewed sirloin steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Pepper Beef and Cabbage Stir-...

Ridiculously Tender Beef Tips with ...

Sirloin Steak with Garlic Butter

Steak Salad With Fish Sauce and Min...

Beef Skewers With Garlic-Thyme Mojo

BBQ rainbow beef salad

Steak and chips with bearnaise mayo...

The Easiest Beef Stir Fry

Sous Vide Sirloin Steak

Grilled Sirloin Steak Recipe with H...

Beef and Mushrooms with Noodles

Simple sirloin steak

Sirloin Steak

The most viewed sirloin steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine