GRILLED SIRLOIN STEAK
Once you taste this delectable steak - a cookout favorite for my family - you'll think of it time and time again. The marinade gives it savory seasoning, plus it tenderizes the meat. -Diann Mallehan, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 263 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 960mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.
PAN-FRIED STEAK WITH MARSALA SAUCE
A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.
Provided by MRSCAPIII
Categories Meat and Poultry Recipes Beef Steaks
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
- Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
- Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
- Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 4.9 g, Cholesterol 128.5 mg, Fat 20.3 g, Fiber 0.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 254.7 mg, Sugar 2.5 g
STEAK MARSALA
Every tried steak in Marsala sauce? It's yummy just like it's chicken cousin.
Provided by Judith Hannemann
Categories Dinner Main Main Course
Number Of Ingredients 9
Steps:
- To make sauce, melt the 2 tbs butter over medium high heat in a heavy skillet.
- Add the mushrooms and thyme and cook, stirring frequently, until mushrooms just begin to sear. Add the stock and stir, scraping up anything that stuck to the pan.
- Pour in the wine, cream and sugar. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until sauce is reduced by half. Remove from heat and keep warm.
- In another heavy skillet, melt the 1 tbs of butter over high heat. Place the steaks in the pan and sear well on each side. My steaks were about 1/4-inch thick so they took less than 5 minutes and they were medium-well. Adjust the cooking time by the thickness of the steak and the amount of doneness you desire. For a 1/2-inch steak to medium, you'd probably sear 5 minutes each side.
Nutrition Facts : ServingSize 1 steak, Calories 762 kcal, Carbohydrate 12 g, Protein 48 g, Fat 52 g, SaturatedFat 27 g, Cholesterol 202 mg, Sodium 242 mg, Fiber 1 g, Sugar 7 g
GRILLED SIRLOIN STEAK
Make and share this Grilled Sirloin Steak recipe from Food.com.
Provided by Graybert
Categories Steak
Time P1DT3h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients; add beef.
- Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
- Drain and discard the marinade.
- Grill steak, covered, over indirect medium heat for 1-1/2 to 2 hours, turning once, or until meat reaches desired doneness.
Nutrition Facts : Calories 640.1, Fat 27.6, SaturatedFat 7.1, Cholesterol 204.1, Sodium 4215.3, Carbohydrate 11.4, Fiber 1.3, Sugar 5.6, Protein 83.2
STEAK WITH MARSALA SAUCE
The rich, smokey flavor of Marsala wine sauce perfectly compliments a good sirloin steak.
Provided by Chris' Kitchen
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven's broiler, and set the oven rack about 3 inches from the heat source.
- Trim fat from steak. Place steak on cold broiler pan; broil for 5 minutes. Turn, and broil until desired degree of doneness - 3 to 7 additional minutes for rare, 8 to 10 additional minutes for medium.
- Make the sauce while the steak is cooking. Coat a small saucepan with cooking spray, and add mushrooms and onion; cook and stir until tender. Stir in Marsala wine, water, parsley, beef base, and pepper. Simmer, uncovered, until liquid is reduced to 3/4 cup, about 4 minutes.
- Slice steak, and serve with Marsala sauce.
Nutrition Facts : Calories 339.2 calories, Carbohydrate 5.6 g, Cholesterol 102.2 mg, Fat 17.6 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 7 g, Sodium 77.6 mg, Sugar 2.8 g
PERFECTLY GRILLED SIRLOIN STEAK
Only three ingredients are used to create this flavorful steak. Follow our instructions to make sure it is grilled to mouth-watering perfection.
Provided by Hy-Vee Test Kitchen
Yield 2 6 oz each
Number Of Ingredients 3
Steps:
- 1. Season both sides of steak with tenderizer and steak seasoning. Let steak rest for 15 minutes.
- 2. Preheat grill to medium heat.
- 3. Grill directly over heat for 5 minutes. Turn steak and grill an additional 5 minutes or until desired doneness is reached.
- 4. Remove steak from grill and place on cutting board or serving platter. Loosely place a piece of aluminum foil over steak. Rest for 5 minutes.
Nutrition Facts : Calories 360, Fat 16g, SaturatedFat 6g, TransFat 0g, Cholesterol 125mg, Sodium 780mg, Carbohydrate 0g, Fiber 0g, Sugar 0g, Protein 50g
GRILLED TOP SIRLOIN RECIPE
Top sirloin is a tasty, versatile and affordable cut of beef. It can round out your menu with a smoky dry rub, a grilled sirloin steak marinade or nothing but a little garlic butter and salt and pepper.
Provided by cavetools
Categories Main Course
Number Of Ingredients 13
Steps:
- Top sirloin grill temperature is a little nuanced.
- The best way to do it is to have two levels of heat: You want one side of the grill to be at around medium-high for searing and browning and the other at a medium-low level for cooking the meat through.
- If you're using propane, simply light two sections, one for each of the temperatures.
- If you're using charcoal, you can accomplish this by putting most of your coals on one side of the grill and leaving a few on the other side.
- Start by putting your steak over the medium-high heat and searing it for a good three to four minutes on each side.
- After that, you can move it over to the medium-low side until it reaches your desired doneness.
- Be sure to use thongs as using a fork will cause all the delicious juices to run out of your steak.
- The best way to check for doneness is to go by firmness.
- A good trick for this is to place your index finger to the tip of your thumb, forming a circle with your thumb and finger.
- Now use your other hand to feel the base of your thumb.
- This is what a rare cut would feel like.
- Now use your middle finger and thumb to form the circle.
- This is what medium-rare would feel like.
- Moving down your fingers, your pinky and thumb would be a well-done steak.
- It takes a bit of practice but using this method, you'll soon be able to tell the doneness of a steak by simply feeling it directly.
Nutrition Facts : ServingSize 100 g, Calories 202 kcal
GRILLED SIRLOIN
My husband and I and our four children are missionaries to Australia. We use this great tasting marinade just about every time we barbecue, which is often in this sunny part of the world.-Jennie Sauvageot of Pailba, Queensland
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Pour a fourth of the marinade into a shallow dish; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade.
Nutrition Facts : Calories 251 calories, Fat 10g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 600mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
GRILLED SIRLOIN STEAK MARSALA
This recipe came from our local grocery store (Festival Foods). This is such an easy recipe and feels super elegant! Served with Rosemary Parmesan Polenta.
Provided by Julie C.
Categories Steak
Time 35m
Yield 1 Steak, 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the sauce:.
- Preheat large saute pan over medium heat.
- Add olive oil, shallots and mushrooms. Saute until they become translucent.
- Increase heat to medium-high and deglaze the pan with the Marsala wine and beef stock.
- Add soup base and fresh thyme.
- Simmer about 15 minutes until sauce has reduced by two-thirds.
- To grill the steaks:.
- Preheat the grill to meduim-high heat.
- Pat steaks dry with paper towels. Rub 1/2 tsp of olive oil then sprinkle 1/2 tsp Montreal steak seasoning over each steak.
- Sear meat on both sides, and grill to medium-rare (128 degrees F internal temp; about 4 minutes per side).
- Transfer steaks from grill to serving platter, cover with foil, let rest for 5-10 minutes before serving.
- To finish the sauce:.
- Whisk in 1/2 cup butter, 1 Tbsp at a time.
- Season to taste with salt and pepper.
- Spoon the sauce over grilled steaks and garnish with minced chives.
- Serve with Rosemary Parmesan Polenta.
GRILLED TOP SIRLOIN THE RIGHT WAY
Top sirloin is a moderately tender steak with a bit of chew. It has good marbling and great beefy flavor without any excess fat. Because it's a moderately tender cut with great beefy flavor, it doesn't need a bold marinade or heavy seasoning. A quick flash on the grill will yield a beautiful, medium rare steak that will be the star of your next barbeque.
Provided by cavetools
Categories Main Course
Number Of Ingredients 5
Steps:
- Choose your steak. Look for a bright red steak with minimal browning, as brown spots indicate the steak has been exposed to oxygen for long periods of time. While the top sirloin isn't known for being a particularly fatty cut, you should look for a steak with nice marbling throughout and a thin layer of fat across the top.
- The steak should be about 1-inch thick and cut evenly. If you can, chat up the butcher and ask him or her to cut you a steak to order.
- Since the steak already has a robust character and the grill will add some smoke flavor, I only use salt or kosher salt and ground black pepper for seasoning.
- Just before grilling, rub a small amount of olive oil on each side and hit the steak with coarsely ground pepper. Maybe use some minced garlic or garlic powder to taste.
- If you have the time, salt the steak 40 minutes to 8 hours before cooking it.
- Let it rest on a baking rack, uncovered, in the refrigerator if you're salting it overnight.
- Before hitting the grill, make sure your steak comes up to room temperature.
- Prep the grill (gas grill, outdoor grill, whatever you have) by getting it really, really hot. Keep the lid closed up until the moment you place the steak on the grill. You're looking for a hard sear to seal in the juices.
- Using a good pair of tongs, quickly lay the steak on the grill, protecting yourself in the event that the addition of fats and oils causes a flare-up.
- Set your timer and wait: in order to get a good sear, you won't want to move the steak for a few minutes.
- Cooking times vary based on temperature preference, but for medium rare: a 1-inch steak takes about 4-5 minutes a side, and a 2-inch steak about 9 minutes a side.
- When flipping the steak, always use that handy pair of tongs and not a fork. A fork would pierce the steak and let the juices escape. We went through so much trouble to seal in the juices with a great sear, so we don't want to let them out!
- If you're looking to create professional grill marks, turn the steak at a 45-degree angle a quarter of the way through cooking. Then flip at the halfway mark, and repeat the process.
- If you really want to nail your cooking temperature, feel free to use an instant-read meat thermometer.
- A medium-rare steak should be pulled between the internal temperature 130-135 degrees F.
- Now this is REALLY important: let that steak rest. Do not, do not (under any circumstances) cut this steak as soon as it comes off the grill.
- Resting it for at least 5 minutes allows the juices to redistribute within the steak instead of bleeding out as its cut, resulting in an amazingly juicy steak.
- Now that you have a perfectly grilled top sirloin, top it with an herbed compound butter or my personal favorite, another good pair - chimichurri. Served with a side of beautifully grilled fingerling potatoes and charred carrots, this is one cookout that everyone is going to be talking about for a while!
Nutrition Facts : ServingSize 100 g, Calories 202 kcal
GRILLED SIRLOIN STEAK AND VIDALIA ONIONS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat your grill. Peel and slice onions about 3/4-inch thick. Brush oil on onions, place on hot grill and cook until they are translucent. Season steaks with rotisserie blend seasoning, salt and pepper and cook on grill to desired doneness. Arrange on serving plate with onion disks in middle of plate, and serve.
SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
- Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
- Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.
More about "grilled sirloin steak marsala food"
GRILLED STEAK MARSALA • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (11)Total Time 55 minsCategory Main DishCalories 520 per serving
- MARINATE STEAKS: In large measuring cup, whisk together marinade ingredients until combined. Pour half of marinade into 9 x 13-inch pan, add steaks, and pour remaining marinade over steaks. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
- GRILL STEAKS: 15 minutes before grilling, preheat grill to high. Remove tri-tip steaks from marinade and reserve marinade.
- Place steaks in the middle of hot grill and cook 6-7 minutes per side. Remove steaks once they have reached desired doneness, and tent steaks with foil.
- MAKE MARALA MUSHROOMS: While steaks rest, make Marsala mushrooms. Melt butter in large skillet over medium high heat. When butter is melted, add mushrooms and cook, stirring often, until mushrooms release most of their liquid, about 5 minutes.
MARSALA GRILLED OR SMOKED TRI TIP STEAK - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Calories 254 per servingServings 8
- Marinade and Steak ... Prepare the marinade in a small bowl or measuring cup; mix to combine; then, transfer to either a glass dish/pan, or ziploc bag. I prefer the ziploc bag (easy clean up). Then, add the steak to the marinade - make sure to close up the bag and squeeze and shake so the steak is well covered. Or, add the steak to the dish/pan, flip a couple of times; and, cover well with plastic wrap.
- I like to marinate this at least 24 hrs up to 48. And, I flip it half way through, so both sides get equal marinating time. This is why I like the bag - just flip it over. After the steak is done marinating; remove from the fridge, discard the marinade, and let it come to room temp. You do NOT want to start with a cold piece of steak.
- Steak ... Season the steak on both sides with plenty of salt and pepper. And, make sure to oil your grill well! Now, this can be done on a charcoal grill, gas grill, or even a smoker.
- Charcoal Grill ... Once your charcoal is hot; move the coals to one side. You want direct heat on one side; and, indirect on the other side. I like to add hickory chips (which have soaked in water for at least 30 minutes) directly to the coals. The grill should be around 180-200 degrees. Sear the steak on the hot side (direct heat) for 5 minutes per side; until you get a nice char or crust. Then, transfer to the other side (indirect heat). This will allow the steak to finish cooking slowly. Make sure to cover the grill. It should take approximately 40-50 minutes per pound. Obviously, everyone's grill is different; also, the cut can also alter the cooking time, depending on the thickness. I usually flip it a couple of times during cooking. This steak is best served medium rare or an internal temp of 125-135. I usually take it off when it reaches 125. As it rests, it will continue to cook.
STEAK MARSALA - COOKING WITH CURLS
From cookingwithcurls.com
4.8/5 (5)Total Time 25 minsCategory Main CourseCalories 623 per serving
- Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature. Sprinkle with garlic pepper, or sea salt and black pepper.
- Heat a large cast-iron skillet over medium-high heat. Add the butter and oil to the skillet, once melted place the steaks seasoning side down in the skillet. Cook for 5 minutes without touching them.
- Flip steaks over and season the other side. Cook for 5 minutes, or until they reach the correct internal temperature.
LEMON HERB GRILLED STEAK - CANOLAINFO
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Servings 4Cholesterol 35 mgCalories 190Saturated Fat 2.5 g
STOVE TOP SIRLOIN STEAK MARSALA | WHAT'S COOKIN' ITALIAN ...
From whatscookinitalianstylecuisine.com
Cuisine Italian, AmericanEstimated Reading Time 4 minsServings 2Total Time 2 hrs
MUSHROOM SIRLOIN STEAK AND MARSALA RECIPE
From thespruceeats.com
4.5/5 (35)Total Time 1 hr 10 minsCategory Dinner, EntreeCalories 1057 per serving
GRILLED MARINATED SIRLOIN STEAK RECIPE - RECIPETIPS.COM
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HOW TO GRILL TOP SIRLOIN STEAK ON A GAS GRILL
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GRILLED SIRLOIN STEAK WITH MARINADE - 101 COOKING FOR TWO
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4.4/5 (44)Total Time 2 hrs 10 minsCategory Beef, Main CourseCalories 474 per serving
- In a 1-gallon zip lock bag mix 1 cups water, 2 tablespoon Worcestershire sauce, 2 tablespoon soy sauce, 4 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons pepper, 1/2 teaspoon salt, 1 1/2 teaspoon Adolf's meat tenderizer, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, and1/2 teaspoon oregano.
- Trim two sirloin steaks about 8-10 oz each. Use a mechanical meat tenderizer if available to prep meat. If not available, use a narrow knife and puncture each side about 20 times. Place meat in marinade and refrigerate for about 2 hours (1-4 hour range).
- Continue until you reach the internal temp of your choice. I went for 140-145. Cooking time will vary due to the thickness and grill variables. 8 to 14 minutes for most people.
STEAK MARSALA WITH A CREAMY MUSHROOM SAUCE - BUTTER & BAGGAGE
From butterandbaggage.com
4.3/5 (18)Calories 409 per servingCategory Entree
- Add 1/2 cup of broth to dried porcini mushrooms in a microwave safe bowl and microwave for about 1 minute until steaming. Let sit for about 5 minutes until softened. Drain and reserve liquid. Chop mushrooms until fine.
- Add 1 tablespoon oil to a nonstick skillet over medium-high. When hot, add fresh mushrooms and a pinch of salt and pepper and cover. Cook until the mushrooms have released their liquid, about 3 minutes. Uncover and cook until liquid has evaporated and mushrooms are browned, about 10 minutes. Transfer to a bowl and cover with tinfoil to keep warm.
- Pat steaks dry and season with salt and pepper. Add a tablespoon of oil to the skillet and heat over medium heat. When hot, add steaks and cook until brown on one side. Turn over and cook until meat thermometer registers 125º for medium rare, 130º for medium. Time will vary depending on how thick the steaks are, but about 5 minutes. Transfer to a cutting board and tent with tinfoil.
- Heat a tablespoon of oil in the same skillet over medium-high heat and add shallots, flour, garlic, rosemary, dried mushrooms, a pinch of salt and pepper and cook until the shallots have softened. Stir in 3/4 cup of Marsala, reserved mushroom liquid and 1/2 cup of broth. Cook until reduced and slightly thickened, about 5 minutes.
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