Sirloin Steak With Garlic Mustard Peppercorn Sauce Recipes

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SIRLOIN STEAK WITH GARLIC BUTTER

I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don't skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 30m

Yield 8

Number Of Ingredients 5



Sirloin Steak with Garlic Butter image

Steps:

  • Preheat an outdoor grill for high heat.
  • In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
  • Sprinkle both sides of each steak with salt and pepper.
  • Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Nutrition Facts : Calories 453 calories, Carbohydrate 1 g, Cholesterol 151.4 mg, Fat 32.2 g, Fiber 0.1 g, Protein 37.7 g, SaturatedFat 15.5 g, Sodium 166.8 mg, Sugar 0.2 g

½ cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

SIRLOIN STEAK WITH GARLIC, MUSTARD & PEPPERCORN SAUCE

Categories     Beef     Dinner

Yield 4 servings

Number Of Ingredients 12



SIRLOIN STEAK WITH GARLIC, MUSTARD & PEPPERCORN SAUCE image

Steps:

  • Melt better in heavy medium saucepan over medium heat. Add shallots and garlic, saute until shallots are translucent, about 3 minutes. Add wine. Increase heat to high and boil until liquid is reduced by half, about 4 minutes. Whick in mustard, then cream and broth. Boin until reduced to 1 1/2 cups, about 7 minutes. (Can be made one day ahead, cover and chill) Coat both sides of each steak with all peppercorns. Season steaks with salt. Heat olive oil in heavy large skillet over medium high heat. Add steaks to skille; cook to desired doneness, about 3 1/2 minutes per side for rare. Transfer to platter. Add sauce misture to skillet; bring to boil, scraping up any borwned bits. Boil until reduced to 1 cup, about 1 minute. Stir in parsley. Season sauce with salt and pepper. Spoon over steaks

2 Tbls. (1/4 stick) butter
1/4 cup minced shallots
2 Tbls. minced garlic
1.2 cup dry white wine
2 Tbls. Dijon mustard
1 cup whipping cream
2/3 cup canned beef broth
1 12-oz top sirloin steaks (1 inch thick)
1 Tbls. cracked black peppercorns
1 Tbls. cracked white peppercorns
1 Tbls. olive oil
1/4 cup minced fresh parsley

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