GRILLED SIRLOIN STEAK WITH HERBS
The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, mix together herbs, salt, and pepper. Rub herb mixture onto steak and place in a shallow dish. Drizzle steak with olive oil and let stand at room temperature for 1 hour.
- Preheat, clean, and oil a grill or grill pan over high heat. Place steak on grill pan and cook 3 minutes. Rotate steak 110 degrees to make crosshatching grill marks, if desired, and continue cooking an additional 2 to 3 minutes. Turn and continue cooking 2 to 5 minutes more for a rare steak and 4 to 7 minutes for medium-rare.
- Transfer steak to a cutting board and let stand 5 minutes before slicing and serving.
BEEF SIRLOIN STEAKS WITH FRESH HERBS (COTES DE BOEUF AUX HERBES)
The top sirloin or rib-eye steak is a great luxury in France and, like the leg of lamb, is often featured at wedding banquets and other festive occasions. From the cookbook "Savoring Provence" and posted for ZWT5.
Provided by kitty.rock
Categories Steak
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- In a cast-iron frying pan over high heat, melt the butter with the olive oil until the mixture turns a light brown.
- Add the steaks and sear well, about 1 minute.
- Turn, sprinkle with sea salt, and brown on the second side for 1 minute more.
- Turn again, reduce the heat slightly, and cook, turning once, for about 6 minutes on each side for rare, or until done to your liking.
- Transfer to a platter, tent with aluminum foil, and let rest for 5 to 8 minutes before carving.
- Meanwhile, make the sauce: In a saucepan over medium heat, melt 2 tablespoons of the butter.
- Add the shallots and saute until softened but not colored, about 30 seconds.
- Add the stock, bring to a boil and cook until reduced by half.
- Remove from the heat and stir in the mustard, the remaining 1 tablespoon of butter, and the herbs.
- Stir in any juice that has collected on the platter holding the beef.
- Season with salt and pepper; pour into a warmed bowl.
- Transfer the steaks to an attractive cutting board and sprinkle them with pepper, then carry the board to the table.
- Cut along the bone to free the meat then carve in slices diagonally across the grain. Pass the sauce at the table.
SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve. ;
SIRLOIN STEAK
For dinner tonight, try Alton Brown's Sirloin Steak from Good Eats on Food Network; the beef gets a brush of olive oil and a quick zap in the broiler.
Provided by Alton Brown
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.
BEEF STEW WITH RED WINE AND CARROTS (DAUBE DE BOEUF AUX CAROTTES
from Fine Cooking #84. A very rich and hearty beef stew that is perfect served over mashed potatoes.
Provided by jenpalombi
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper-towel- lined tray to dry.
- Position a rack in the lower third of the oven. Heat the oven to 325ºF.
- Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches.
- When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them inches Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.
- Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley.
- Make Ahead: This dish can be made up to three days ahead. Reserve the chopped parsley and don't bother skimming the surface fat. Instead, transfer the cooled stew to a bowl or baking dish, cover tightly, and refrigerate. Before reheating, lift off the layer of solid fat that will be on the surface. Reheat gently in a 325ºF oven in a covered baking dish, stirring once, for about 30 min., or until hot. Taste for salt and pepper and add the parsley just before serving.
Nutrition Facts : Calories 809.9, Fat 52.6, SaturatedFat 19.8, Cholesterol 161.6, Sodium 389.1, Carbohydrate 19.9, Fiber 3.1, Sugar 6.4, Protein 45.2
MONTREAL STEAK
Make and share this Montreal Steak recipe from Food.com.
Provided by Marie
Categories Steak
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine olive oil, soy sauce and Montreal Steak Seasoning in a glass dish or plastic bag.
- Add steak and cover dish or seal bag.
- Refrigerate 30 minutes or longer for extra flavor.
- Remove steak from marinade and discard marinade.
- Grill or broil to desired doneness.
Nutrition Facts : Calories 364.4, Fat 24.2, SaturatedFat 4.8, Cholesterol 90.7, Sodium 755.4, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 34.7
BEEF SIRLOIN STEAK WITH BABY SPINACH
If you've never tried sirloin steak, give this family-pleasing version a try. It features a creamy sauce flavored with balsamic vinegar...and in just 40 minutes, you've got steak, veggies and potatoes ready to serve.
Provided by ElizabethKnicely
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
- Heat the remaining oil in the skillet. Add the onions and peppers and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
- Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the heat to medium. Stir in the spinach. Cover an cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
Nutrition Facts : Calories 241.8, Fat 13.9, SaturatedFat 2.9, Cholesterol 34, Sodium 610.9, Carbohydrate 13.7, Fiber 2.2, Sugar 4.9, Protein 16
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PERFECT PAN-SEARED BEEF SIRLOIN STEAK RECIPE - MASTERCLASS
From masterclass.com
- 1. Pat the steak dry with paper towels. Season both sides with salt and let stand at room temperature, 30 minutes to 1 hour, or refrigerate up to 72 hours. (If refrigerating, bring the steak back to room temperature before cooking by resting for 1 hour.) Pat dry with paper towels and season with more salt and pepper. Press the pepper into the steak to adhere.
- 2. In a large skillet, melt the butter with the oil over medium-high heat. When the butter foam subsides, add the steak. Sear until a brown crust forms, about 2 minutes per side. Use strong tongs to press the edge of the steak into the pan, rolling and cooking edges until the fat is rendered. Return steak to pan flat-side down, reduce heat to medium, and cook until desired degree of doneness, about 2–2½ minutes for medium rare. For medium rare, the internal temperature should be 125–130°F, internal color should be an opaque, lighter red, and the texture should be just resilient to the touch—droplets of red juice should rise to the surface of the steak. Cooking time will vary based on steak thickness.
- 3. Remove the steak from pan and transfer to a cutting board or plate, tent with foil, and rest for 5–20 minutes. This is a good time to make a simple pan sauce, if desired. Internal temperature will increase about 5°F during resting.
- Learn more cooking techniques with Chef Thomas Keller [here](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-meats-stocks-and-sauces).
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