Paprika Rump Steak Or Sirloin Steak With Sweet Chilli Glaze Food

STEAK WITH CHIMICHURRI SAUCE

Steps:

• To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
• Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

PAPRIKA RUMP STEAK OR SIRLOIN STEAK WITH SWEET CHILLI GLAZE.

Steps:

• Stand the steaks on their fatty edge and press 3 skewers through the meat - 2 just above the fat and 1 closer to the top.
• Flip the meat over a season the fat liberally with salt and pepper.
• Heat your pan over medium high heat, add the butter, when the butter starts to bubble, stand the steaks on their fatty edge in the pan and fry the fat for 8 minutes, until crispy golden and well rendered.
• Remove the steaks from the pan, remove the skewers, brush the steaks with the egg, then season liberally on both side with the paprika.
• Return the steaks to the pan and fry for 4 to 6 minutes depending on your preference of doneness, turning the steaks every 30 seconds.
• Remove the steaks from the pan and allow them to rest for 5 minutes.
• Drain all of the butter and fat from the pan. Add the vinegar and soy sauce and stir briefly to deglaze the pan.
• Add the chillis and caster sugar and stir until the sugar has dissolved entirely and the glaze has thickened to a syrup.
• Remove the pan from the heat.
• To serve the steaks, wipe them through the glaze in the pan and transfer them to platters.
• Divide any remaining glaze between the steaks and serve immediately.

HEARTY SIRLOIN CHILI

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.

PAN-SEARED RIB EYE STEAK WITH SMOKED PAPRIKA RUB

Steps:

• Bring the steak to room temperature.
• Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
• Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.
• Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.
• Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.
• Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.