Seared Sirloin With Japanese Dips Recipes
SEARED SIRLOIN WITH SWEET BALSAMIC SAUCE
This recipe is from "Quick and Eay Low-Carb Cooking" by Nancy Hughes. It was emailed to me and sounded like something I would enjoy. As with most recipes, if I leave it sitting around it will forever be lost in a sea of papers.
Provided by PaulaG
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Over medium high heat, warm a nonstick skillet until it sizzles when water drops are dropped on it.
- Add the meat and cook for 4 minutes; turn and cook an additional 4 minutes or until beef is done.
- In a small bowl, combine the remaining ingredients; stir to blend and set aside.
- When the meat is done, place on cutting board and allow to rest while preparing the sauce.
- Add the sauce mixture to pan, bring to a boil over medium high heat and cook for 1 to 2 minutes, scraping bottom and sides of skillet to loosen any residue.
- Thinly slice the steak place on serving plate and top with sauce.
- Serve immediately.
Nutrition Facts : Calories 310.1, Fat 17.5, SaturatedFat 7, Cholesterol 102, Sodium 364.7, Carbohydrate 4.2, Sugar 3.6, Protein 32
MARINATED SIRLOIN STEAK
I once knew a nun who cooked the best marinated steaks. I found this recipe in my quest to fix steaks as good as hers. This delicious versatile meat makes a special holiday main dish or a super camping supper. -Karen Mattern, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place steak in a shallow dish. Combine the remaining ingredients; pour over the meat. Turn to coat; cover and refrigerate overnight. , Remove meat; discard marinade. Grill, uncovered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
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