GRILLED SIRLOIN WITH CHILI-BEER BARBECUE SAUCE
Tender steak is treated to a tangy barbecue sauce that's so tasty. Cayenne pepper and chili powder add a hint of heat that gives it extra pizzazz. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened. Set aside 3/4 cup and keep warm., Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 9-13 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 remaining sauce. Slice meat and serve with reserved sauce.
Nutrition Facts :
HEARTY SIRLOIN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat oil in large heavy pot over medium high heat. In a pie plate combine salt, pepper and flour with a fork. Toss sirloin cubes with flour to coat. Shake off excess flour. Brown sirloin in pot on all sides and remove meat to a plate. If necessary add more oil to pan and add onions. Cook onions over medium heat until they begin to soften. Stir in green, red and jalapeno peppers and cook for 3 to 5 minutes. Add chili powder, cumin and oregano. Return browned meat to pan and pour in beer and beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 45 minutes or until meat is tender. Add crushed tomatoes and cook for 20 minutes. Stir in black and kidney beans and gently simmer for 10 minutes. Garnish with Cheddar, onion, scallions and sour cream.
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
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
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
GRILLED SIRLOIN STEAK WITH CHIMICHURRI SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 (5-ounce) steak servings; 1 1/4 cup sauce
Number Of Ingredients 12
Steps:
- For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 minutes. Remove skillet from heat and let cool.
- In the bowl of a food processor, combine parsley, oregano, red onion, garlic, and chili pepper flakes. Pulse to chop. Add vinegar and salt; pulse, and slowly drizzle in cooled oil with machine running. Chop until sauce is emulsified and chunky.
- For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat. Season steak season well with salt and pepper. Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes. Turn and cook the other edge for 2 minutes. Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare. Remove from skillet and let rest 10 minutes.
- Slice steak thinly, and serve with Chimichurri sauce.
Nutrition Facts : Calories 497 calorie, Fat 37 grams, SaturatedFat 7 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 37 grams
CHARGRILLED SIRLOIN WITH MASH AND SALSA VERDE
Provided by Matthew Moran
Categories Food Processor Beef Cheese Dairy Egg Herb Potato Backyard BBQ Dinner Steak Fall Summer Parsley Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield makes 4-6 servings
Number Of Ingredients 19
Steps:
- To make the mashed potato, put the potato in a saucepan and cover with cold water. Add salt, if desired, and bring to a boil. Cover and simmer for 20-25 minutes, or until tender. Drain and return the potato to the saucepan. Put the saucepan back over low heat and let the pan and the potato dry for 1 minute. Remove from the heat and mash the potatoes with a potato masher. Add the butter and pepper. Return to low heat. Stirring vigorously with a wooden spoon, gradually add the hot cream (or as much as necessary) until the mixture is light and fluffy.
- While the potatoes are cooking, make the salsa verde. Mix together all the ingredients in a food processor and blend to a paste.
- Chargrill the sirloins. Make sure the fire has burnt down to very hot embers or turn on the gas barbecue. Rub olive oil and pepper over the steaks. Place on a grill over the fire and cook for about 8-10 minutes on both sides, for a rare steak. Remove to a warm place and allow to rest for 15 minutes.
- To serve, place the steak on warm plates and spoon the hot mashed potato next to it. Pour the heated demi-glace over the steak and top with the salsa verde.
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
HEARTY SIRLOIN CHILI
I made this recently using chopped sirloin, it was really good! If you have any dried chipotle chili powder then throw in a tablesoon. You can use wine in place of the beer if desired. Serve this with crusty buns and a side salad, this dish is delicious! I strongly advise to make this a day ahead and refrigerate, the flavors will blend together to create a more intense flavor.
Provided by Kittencalrecipezazz
Categories Steak
Time 3h
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In a shallow dish mix together flour, seasoning salt and cayenne pepper.
- Heat oil in a large Dutch oven or pot.
- Toss the sirloin with the flour mixture to coat, then brown well on all sides shaking off any excess flour then remove to a plate or bowl.
- In the same pot saute the onions and dried chili flakes (if using) for about 3 minutes.
- Add in green and red bell peppers with jalapeno peppers and garlic; cook for about 3-4 minutes.
- Add in chili powder, cumin and oregano, then return the browned beef back to the pot along with any juices from the plate or bowl.
- Pour in beer and consumme or beef broth; stir with a wooden spoon and bring to a boil.
- Cover and reduce heat to a simmer; cook 1-1/2 hours or until the beef is tender.
- After the 1-1/2 hours, add in the crushed tomatoes and cook for another 35-40 minutes.
- Add in black beans and kidney beans, season with salt and pepper; simmer for another 20 minutes.
- Ladle into bowls then top with sour cream cheese and onions.
- Delicious!
Nutrition Facts : Calories 544.4, Fat 14.7, SaturatedFat 3.4, Cholesterol 90.7, Sodium 717, Carbohydrate 51.2, Fiber 13.5, Sugar 4.1, Protein 48.2
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