Summer Sirloin Recipes

Steps:

• Sprinkle beef with salt and pepper. Melt butter with 1/4 cup olive oil in large pan. Add beef and cook until medium rare, about 20 minutes. Cool for at least 3 hours in the refrigerator.
• Add olive oil, basil, tomato and garlic to a bowl. Mix and let sit for at least 30 minutes. Slice steak as thin as possible and serve with tomato sauce.

Steps:

• In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
• On the fourth day, preheat oven to 200 degrees F (100 degrees C).
• Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.

Steps:

• Brush both sides of steak with olive oil.
• Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
• Place in shallow dish and pour Worcestershire over, rubbing to cover all the meat.
• Cover and refrigerate for 2 hours, then grill.
• In a large skillet melt butter over medium heat.
• Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook for about 5 minutes until just tender.
• Stir in half and half or cream.
• Bring to boiling, immediately reduce heat.
• Simmer uncovered for about 10 minutes or until slightly thickened.
• Keep warm while grilling steak to desired degree of doneness.
• Serve mushroom sauce with steak.