Sirloin Steak N Onions Food

OVEN ROASTED SIRLOIN STEAK WITH ONION SAUCE

Steps:

• in a small bowl, whisk together the ketchup and soy sauce. Stir in the cider vinegar, maple syrup, and apple cider. Add the garlic powder, paprika and cinnamon, then stir to combine with the liquid ingredients.
• pat dry the steaks, and place them in a large, sealable plastic bag. Pour the marinade into the bag with the steak, and seal the bag. Turn the bag back and forth several times to distribute the marinade and coat both steaks with it. Place the steak in the refrigerator to marinate for a total of 1 to 2 hours. Remove the steak to marinate at room temperature for the final 20 minutes before cooking.
• to 400 degrees at the time you take the steak out of the refrigerator.
• after turning on the oven. Heat the olive oil on medium low in a skillet. Add the onions and the salt. Cook the onions for 15 to 20 minutes, stirring infrequently to let the onions get a chance to brown. They should be starting to get nicely caramelized, indicated by the brownish color, after 15 minutes or so. Keep the onions on low heat until ready for the next step.
• steak: Coat a large, oven proof skillet with oil spray. Place on medium high heat. When the skillet is hot, remove the steak from the marinade bag, shaking excess marinade back into the bag. Reserve the excess marinade. Place the steaks on the skillet, and sear for 1 minute on one side, then turn to brown on the other side for another minute. After browning the steak, move the steak into the preheated oven.
• Roast the steak in the preheated oven (and finish making the sauce while the steak roasts - see next step). Roasting time will vary based on your oven, thickness of the steak and how you like your steaks cooked. I would check the steak at about 8 minutes of roasting time, as sirloin cooks quickly. Our steaks were fairly thick, about 1 1/2 inches thick, and came out medium rare after 10 minutes. When done to your liking, remove the steaks from the oven. Transfer steaks to a platter to rest for a few minutes.
• Pour the reserved marinade from the bag into the pan with the onions. Add the 1/4 cup red wine. Bring the heat up to high to bring the liquid to a boil, then reduce to simmer vigorously for at least 5 minutes. Stir in the butter and the chili powder, and cook until the butter has melted. Keep the sauce warm until ready to serve.
• Slice the steak, plate, and serve topped with the onion sauce. Pass extra onion sauce at the table. Enjoy!

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

TOMATO AND PEPPER SIRLOIN STEAK

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.

PAN-ROASTED SIRLOIN WITH ONIONS AND PEPPERS

Steps:

• Rub steak with ground pepper and season with 1/4 teaspoon salt.
• Heat a large, heavy skillet (I use my old cast iron skillet) over medium-high heat; when hot, add 1 tablespoon of the oil, then add the steak.
• Cook about 7 minutes per side for medium-rare; remove from skillet and place on a serving platter, cover loosely with foil and keep warm.
• Pour off any fat from skillet and add remaining 2 tablespoons of the oil; add onions to the skillet, saute about 4 minutes, or until soft and slightly browned; add sliced peppers, garlic and basil; saute about 10 minutes, or until the peppers are soft.
• Add balsamic vinegar and give it a few stirs.
• Slice the steak into 1/2-inch thick, diagonal slices; dump the onion/pepper mixture on top of the steak slices and dig in.

PAN-SEARED STEAK AND ONIONS

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

SIRLOIN STEAK

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.

SIRLOIN STEAK 'N ONIONS

Steps:

• Position broiler rack so that top of meat in pan will be 4" from the heat source; OR Cook on grill, preheat broiler or grill.
• Combine oil, minced onion, 3/4 teaspoon Garlic, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper, brush over one side of steak.
• Place steak on grill seasoned side up, Broil 12 to 15 minutes with-out turning for medium-rare or cook on grill to your liking.
• In large skillet melt 1 tablespoon butter over medium-high heat.
• add onions and shallot.
• Cover; cook, stirring occasionally, until softened 5 minutes.
• Uncover; cook, stirring occasionally, until lightly browned, 5 minutes.
• Stir in remaining garlic powder, rosemary, salt and pepper.
• Add wine and broth; cook until liquid is reduced by half, 5 to 10 minutes.
• Stir in remaining butter into onion sauce; serve over Steak and Mashed Potatoes.

SIRLOIN STEAK WITH BACON AND MOLASSES-GLAZED ONIONS

Steps:

• Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in a small bowl.
• Heat 1 tablespoon of drippings over medium-high heat. Add onion, and cook, stirring often, 10-15 minutes or until soft & a bit caramelized. Stir in vinegar, molasses, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Set aside.
• Sprinkle steaks with remaining salt and remaining pepper.
• Return remaining tablespoon drippings to pan, and cook steaks over medium-high heat to desired degree of doneness (2 minutes on each side for medium rare).
• Serve steaks with the caramelized onions.

TOP SIRLOIN STEAK WITH BELL PEPPER AND ONION SAUTé

Steps:

• Place steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and half of garlic in small bowl. Pour over steaks; turn to coat. Marinate 30 minutes at room temperature or refrigerate 3 hours.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and sauté 8 minutes. Add broth, increase heat and boil until vegetables are tender and liquid thickens slightly, about 5 minutes. Season with salt and pepper. (Can be prepared 3 hours ahead. Cover and chill.)
• Prepare barbeque (high heat) or preheat broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks; arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley.

GARLIC STEAK & ONIONS

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 min. on each side or until medium doneness (160ºF). Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil.
• Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, an additional 4 to 5 min. or until onions are tender, stirring occasionally. Meanwhile, cut steak across the grain into thin slices; place on serving platter.
• Top steak with the onion mixture; sprinkle with cheese. Serve with the broccoli.

SIRLOIN STEAK WITH SPINACH AND ONIONS

Steps:

• Preheat broiler on high with a large ovenproof cast-iron skillet on a rack 4 inches below element. Season steak with salt and pepper; let stand 10 minutes. Meanwhile, stir together olives, sun-dried tomatoes, and 1 tablespoon each oil and vinegar.
• Swirl 1 tablespoon oil into hot skillet. Add steak and broil until browned (do not flip), 6 to 7 minutes for medium-rare. Transfer to a cutting board; loosely cover to keep warm. Combine onion and 2 tablespoons oil in skillet; season. Broil, stirring a few times, until tender and golden brown in places, 10 to 12 minutes. Add 3 tablespoons vinegar; broil until mostly evaporated, about 1 minute.
• Remove skillet from broiler. Toss spinach with onion in skillet, a few handfuls at a time, until just wilted; season. Slice steak and serve with spinach and onion, olive relish, and bread and butter.

SIRLOIN STEAK WITH RED ONION RELISH

Steps:

• Cut steak into 6 equal portions. Rub both sides evenly with pepper.
• Heat 1 tsp. of the oil in large nonstick skillet on medium heat. Add steak; cook 5 min. on each side for medium doneness (160°F). Remove from skillet; cover to keep warm.
• Add remaining 1 tsp. oil to drippings in skillet. Add onions; cook and stir 5 to 7 min. or until crisp-tender. Add steak sauce and sage; cook an additional 2 min., stirring occasionally. Slice steak. Serve relish over the steak slices.

SEARED SIRLOIN STEAK WITH ONION RELISH

Steps:

• Whisk together honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Stir in onion, garlic, olives, orange, and parsley; set aside.
• Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.
• To serve, cut steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon relish on top; garnish with parsley sprigs.

STEAK WITH CARAMELIZED ONIONS

Steps:

• Place steaks on a large plate, and rub with garlic paste and 2 tablespoons oil, coating completely. Season generously with salt and pepper. Set aside to marinate 15 minutes at room temperature.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat until hot and just starting to smoke. Reduce heat to medium; add onions, and cook, stirring occasionally, until softened and golden brown, about 7 minutes. Add sugar, vinegar, and 2 tablespoons water; simmer, stirring occasionally, until onions are tender, about 3 minutes more. Transfer onions to a bowl, and season with salt and pepper. Set aside.
• Wipe skillet clean. Heat remaining 1 1/2 tablespoons oil in skillet over high heat until hot but not smoking. Cook steaks until golden brown, about 2 minutes per side for medium-rare. Transfer to a cutting board, and let rest 5 minutes before slicing.

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.