Sirloin Steak Roll Food

BALSAMIC-GLAZED STEAK ROLLS

Steps:

• Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
• Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
• Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
• Roll it up, and secure it with a toothpick. Repeat for each steak roll.
• For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
• Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
• Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

ROAST SIRLOIN OF BEEF

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
• Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
• Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

STUFFED STEAK ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

SIRLOIN STEAK ROLL

Steps:

• 1. Beat the steak until very thin but not thin enough to fall apart season with basil, oregeno,pepper and garlic. Set aside
• 2. mix togehter corn bread bread crumbs with minced onoin,garlic and mushroom.add butter a little at a time. if crumbs are to wet add more cumbs.use the finest crumbs you have and a few chunks for texture.Mixture should be moist not wet. add crumbs to allow you to use all of the melted butter.
• 3. drain spinach completely.
• 4. spread bread mixture on meat from end to end.spread spinach on top of the breading.
• 5. roll meat into a loaf. using toothpicks or twine secure the roll
• 6. dredge in flour for a light coating
• 7. start heating oil in cast iron or oven safe skillet
• 8. preheat oven to 350
• 9. start browning meat roll in skillet
• 10. brown evenly all around until oven heats up
• 11. cover lightly with foil and place on center rack in 350 oven
• 12. cook 45 mins or so meat is ready at 160....
• 13. serve with mashed potatoes and gravy made from you pan drippings. I used left over Bonnie Dare's french dip broth as my gravy liquid....yummy

SIRLOIN ROLLS

Steps:

• In a small bowl, mix cheeses, spinach, oregano, salt, pepper, and garlic. Mix well.
• Spread cheese mixture over sirloin steaks. Spoon tomato sauce over top.
• Roll up steaks. Place seam side down. Cut into 5" pieces and place seam sides down into lightly sprayed pan.
• Bake at 400 for about 25 minutes.

BEEF ROLL UPS

Steps:

• Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
• Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
• Cut the peppers and onion to matchstick size and set aside.
• In a pan, melt the butter then add the shallots and cook until translucent.
• Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
• Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
• Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
• Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
• Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
• When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
• Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!

STEAK ROLLS

Steps:

• Pound sandwich steaks to even thickness using a meat mallet.
• Mix bread crumbs, egg, garlic powder, salt, and pepper together in a bowl. Spread over steaks in an even layer. Roll steaks into tight spirals and secure with toothpicks.
• Heat oil in a large skillet over medium heat. Cook steak rolls until browned, 1 to 2 minutes per side. Sprinkle onion soup mix into the skillet. Fill the empty package with water and pour into the skillet twice. Cover skillet; bring to a boil. Reduce heat to low and simmer, covered, until flavors combine, 45 to 60 minutes.

SIRLOIN TIP STEAK

Steps:

• Preheat the grill to medium-high heat. Place the butter in a large skillet over medium-high heat. Once melted, saute the shallots until transparent. Add the mushrooms and cover the skillet for about 5 minutes, or until mushrooms have darkened. Remove the shallots and mushrooms and set them aside.
• Pour a can of beef broth and burgundy wine over the same skillet. Increase the heat and bring the mixture to a boil. Continue cooking until the mixture is reduced by a third.
• Grill the sirloin tips to your desired doneness. Season with salt and pepper to taste. Let the cooked steaks rest on a plate.
• Once the sauce is reduced, add in the other can of beef broth and garlic. Bring to a boil and cook for 5 to 10 more minutes, or until the sauce has thinned, like au jus.
• Add the flour and stir until desired thickness is achieved. Stir in the mushrooms and shallots and season to taste.
• Spoon over the gravy over the sirloin tips. Enjoy!

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.
• Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.
• Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness. I recommend cooking to medium which is 145 degrees F.
• While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.
• Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.