Sirloin Super Surprise Recipes

Steps:

• Season the steak liberally with salt and pepper, and allow to sit at room temperature for 15 to 30 minutes. Meanwhile, heat a grill pan over medium-high heat. Brush the steak with vegetable oil and cook on grill pan, undisturbed for 3 minutes. Flip the steak over and cook until the steak is 130 degrees F for medium rare, about 3 minutes more. Remove to a cutting board, and allow to rest a full 5 minutes before slicing. Cut the steak with a sharp knife against the grain into thin slices. Fan slices out onto a serving platter and top with the Poblano Pesto.
• Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

Steps:

• 1. PREP/PREPARE
• 2. Besides a skillet for cooking up the meat sauce, you will need an ovenproof dish for the baking process. I used a ramekin that was 5 x 2.5 inches (12.5 x 6.3cm), and holds a volume of 10 ounces (0.3L).
• 3. Gather your ingredients (mise en place).
• 4. Place a rack in the middle position, and preheat the oven to 350f (175c).
• 5. Rough chop the tomatoes, dice the carrots, and reserve.
• 6. Add the sirloin to a skillet over medium heat, and cook until just a hint of pink remains, about 3 - 5 minutes.
• 7. Add the minced garlic, and dry spices, then stir to combine, about 60 seconds.
• 8. Add the tomatoes, tomato sauce, and carrots, then lightly simmer, for about 3 minutes.
• 9. Chef's Note: If you are using some al dente pasta, add it at the end of the 3 minutes.
• 10. Chef's Tip: Give the meat sauce a tasting for proper seasoning, before adding to the ovenproof dish.
• 11. Coat an ovenproof dish with a bit of olive oil, and add a slice or provolone to the bottom.
• 12. Add half of the meat sauce, then top with another slice of provolone.
• 13. Add the remainder of the meat sauce, then top with the final slice of provolone.
• 14. Place dish into the preheated oven, and bake until the cheese is nice and bubbly, about 12 - 14 minutes. Then, raise the heat to 375f (190c), and cook until the cheese begins to brown in spots, about 3 - 4 additional minutes.
• 15. PLATE/PRESENT
• 16. Allow to rest for 10 minutes, then serve with some crusty bread. Enjoy.
• 17. Keep the faith, and keep cooking.

Steps:

• Dredge sirloin in flour.
• Brown sirloin in 1/2 the butter in skillet over medium-high heat (in batches). Use other half of butter as necessary to brown meat. Use all the butter.
• Remove meat and add onions, and mushrooms. Add tomatoes, sherry and salt and pepper to taste.
• Bring to a boil. Reduce heat to low, cover for an hour or hour and a half until meat is so yummy and tender.
• Remove from heat, stir in sour cream and adjust seasonings --
• Serve over egg noodles or rice.

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.