PEPPER SIRLOIN STEAK
Jean Bunders of Wauzeka, Wisconsin is a nutritionist of her county's Department of Aging. She notes, "I got this recipe in a cooking class I attended. Everyone in class really liked it."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. , Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. , Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more.
Nutrition Facts : Calories 188 calories, Fat 8g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 453mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
SLICED STEAK WITH HERBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.
- Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.
- Drizzle a carving board with olive oil, place steak on board. Let steak rest then thinly slice against the grain and dress the thinly sliced meat with olive oil, herbs and salt, tossing with tongs to combine. Serve garnished with lemon wedges.
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.
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.
HERB-RUBBED TOP SIRLOIN STEAK WITH PEPERONATA
Provided by Molly Stevens
Categories Beef Pepper Sauté Backyard BBQ Summer Grill/Barbecue Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- For peperonata:
- Heat olive oil in heavy large pot over medium heat. Add onions; sauté until almost tender, about 6 minutes. Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse kosher salt. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35 minutes. Stir in red wine vinegar, capers, oregano, and thyme. Increase heat to medium; stir uncovered 3 minutes. Season peperonata to taste with coarse salt and pepper. Transfer peperonata to bowl and cool to room temperature. DO AHEAD Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.
- For steak:
- Mix oregano, thyme, pepper, and salt in small bowl. Sprinkle evenly over both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium. Transfer steak to cutting board; let rest 5 minutes. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.
- Arrange steak slices on platter; surround with peperonata and serve.
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