Sirloin Steak With Tomato And Cilantro Sauce Food

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.

BBQ GRILLED STEAK WITH TOMATO-OLIVE RELISH

Steps:

• Combine barbecue sauce, lime juice and 1/2 tsp. pepper; pour over steaks in shallow dish. Turn to coat both sides of each steak. Refrigerate 1 hour to marinate, turning once.
• Heat grill to medium-high heat. Remove steaks from marinade; discard marinade. Grill steaks 15 to 20 min. or until done (160ºF). Transfer to cutting board; cover loosely with foil. Let stand 10 min. Meanwhile, combine tomatoes, olives, onions, dressing and remaining pepper.
• Cut steak into thin slices. Serve topped with tomato mixture.

GRILLED STEAKS WITH CILANTRO SAUCE

Steps:

• Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.

SIRLOIN STEAKS WITH CILANTRO CHIMICHURRI

Steps:

• Heat gas or charcoal grill. In food processor, place cilantro, onion, garlic, chile, lime juice, oil and 1/4 teaspoon of the salt. Cover; process until finely chopped. Blend in 2 to 3 teaspoons water to make sauce thinner, if desired. Transfer to small bowl; set aside until serving time.
• In small bowl, combine cumin, pepper and remaining 1 teaspoon salt; rub evenly over steaks. Place steaks on grill over medium heat. Cover grill; cook 7 to 10 minutes for medium-rare (145°F), turning once halfway through cooking.
• Serve 2 tablespoons chimichurri over each steak.

SIRLOIN STEAK WITH TOMATO BASIL SAUCE

Steps:

• Whisk the marinade ingredients together in a small bowl.
• Place the steaks in a resealable plastic bag.
• Pour the marinade over the steaks. Refrigerate marinating steaks for at least 2 hours.
• Remove marinating steaks from the refrigerator and let sit at room temperature for 30 minutes before grilling.
• Heat grill to medium heat. Remove steaks from marinade and place on a hot grill.
• Grill steaks for approximately 8 minutes on each side, turning only once. Internal temperature of the steak should reach 145 degrees for a medium steak (use a meat thermometer).
• Heat olive oil in heavy large saucepan over medium heat, make sure the olive oil doesn't turn brown. Add garlic and sauté until a light golden brown, about 5 minutes.
• Add tomatoes, basil sprigs, and dried crushed red pepper to a food processor and pulse a few times. Add tomato mixture to the garlic in the sauce pan.
• Bring to a simmer. Reduce heat to low and simmer until mixture is reduced to a thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes.
• Season sauce to taste with coarse kosher salt and freshly ground black pepper.
• Top grilled steaks with tomato basil sauce. Garnish with shredded basil.

GRILLED STEAK WITH GREEN BEANS, TOMATOES AND CHIMICHURRI SAUCE

Steps:

• Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
• Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
• Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
• Chimichurri Sauce:
• Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

TOP SIRLOIN STEAK WITH FRESH TOMATO CORN SALSA

Steps:

• Combine all of the ingredients for the salsa together in a bowl and stir to combine. Prepare in advance if you like and store in the fridge.
• Lightly coat your steaks with olive oil on all sides and then season with salt and pepper to desired taste.
• Pre-heat the frying pan or BBQ to medium high. Cook the steak 4-6 minutes per side depending on the thickness and desired temperature. If cooking in a frying pan, cover with a tight fitting lid.
• Allow the steak 5 minutes to rest in a warm place after cooking and before cutting, as this will give the juices a chance to re-absorb into the meat.
• Serve with a big portion of the salsa and your favourite veggies and enjoy.

COLOMBIAN STEAK WITH ONION-TOMATO SAUCE RECIPE

Steps:

• Season the steak to taste with sea salt and black pepper. Melt cooking fat in a skillet over medium-high heat and brown the steak 4 to 5 minutes; set aside. Add more cooking fat to the skillet, lower heat to medium, and add the onions. Cook, stirring for 6 to 8 minutes; then, add the garlic and cook another minute or two. Add in the sliced tomatoes and season to taste with sea salt and freshly ground black pepper. Pour the chicken or beef stock into the pan and cook, stirring until tomatoes are soft, 6 to 8 minutes. Add the steak back to the skillet; season with cumin and pour lime juice into the mixture. Toss everything and cook another 2 to 3 minutes. Adjust seasoning as needed; serve topped with fresh cilantro and sliced lime.

SIRLOIN STEAKS WITH TOMATO SAUCE

Steps:

• Heat oil in a skillet over high heat. Season steaks with salt and pepper and place in the hot oil and reduce heat to medium. Sear steaks on one side for 2 minutes and 30 seconds.
• Turn the steaks and sear for another 2 minutes..
• At this point, the steaks will still be pink inside but not bloody.
• Allow the steaks to rest briefly.
• Meanwhile, preheat the oven to 180°C (approximately 350°F).
• Coarsely chop the pickles. Heat a skillet with olive oil over high heat and sauté pickles along with 2 tablespoons capers. Add tomatoes and port wine and bring to a boil. Season the sauce with horseradish, a little sugar, salt and pepper. Serve the steaks with the tomato sauce.

LIME GARLIC SIRLOIN WITH TOMATO CUCUMBER SALAD

Steps:

• In a bowl, combine ingredients for tomato-cucumber salad. Season with a little salt, cover and chill. Place steak in a resealable plastic bag set in a shallow dish. Mix together ¼ cup water, the lime juice, garlic, cilantro and chipotle chile pepper. Pour marinade over steak. Seal bag and turn to coat steak. Marinate at room temperature 30 minutes or for extra flavor marinate over night, refrigerated. Drain steak, reserving marinade. Sprinkle steak with ½ tsp salt and black pepper. Preheat grill for medium-hot grilling. Grill steak 5-6 minutes on each side, or until done to your liking. Brush with reserved marinade halfway through grilling. Cook potatoes in a saucepan of boiling water 5 minutes. Drain and pat dry with paper towels. Transfer potatoes to a tray, spray with a little spray oil and sprinkle with chili powder. Grill 5-6 minutes on each side. Season with salt. Slice beef across the grain. Divide spinach and salad among four plates. Top with steak. Serve with potato rounds, cilantro and lime wedges.

SIRLOIN MARINARA

Steps:

• Heat the oil in a 10 inch skillet over medium high heat. Add the onions and saute until tender, about 5 minutes. Add the steak strips, turning so that all sides get browned, about 10 minutes.
• Add the tomato sauce, garlic and red wine. Reduce heat to low and simmer for 10 to 15 minutes, or until the steak is cooked through.

STEAK SAUCE & SPAGHETTI

Steps:

• Heat a large cast iron frying pan with the olive oil.
• Add the sliced onion and garlic to heated frying pan and let the onions get a beautiful golden color to them.
• When the onions achieve a golden color and the garlic is fragrant, add the tomatoes and jalapenos to the pan.
• When the tomatoes begin to soften and char a bit, gently, press the tomatoes to crush them. Do this gently, since they will splatter you!
• Add the cilantro and seasonings and continue to cook on a medium-low heat for 5 - 10 minutes.
• Add the sliced meat and loosely cover the pan and cook on a low heat for 12 - 15 minutes while you prepare the pasta as directed.
• Combine the lime juice and the honey and stir.
• Add the lime and honey mixture to the pan just before you are ready to serve the sauce and stir.
• Add the pasta to the sauce and toss and garnish with the reserved cilantro, drizzle of olive oil and extra red pepper flakes.

SIRLOIN STEAK WITH TOMATOES AND GARLIC (FOR 1 DOUBLE FOR 2)

Steps:

• Season both sides of steak with meat seasoning salt and pepper.
• Heat oil in frypan over medium heat.
• Brown each side of the meat, with the garlic, for 12 minutes, depending on your preference of rareness.
• Add tomato wedges, cook for a minute and pour wine over steak, sizzle a few seconds more.

SIRLOIN STEAKS WITH PIZZAIOLA SAUCE

Steps:

• Heat a heavy-based frying pan over a high heat, then add the olive oil and garlic. Season the meat; then, two at a time, quickly brown the steaks on both sides.
• Put all 4 steaks in the pan, add the tomatoes, season with salt and pepper, then turn down the heat. Sprinkle the oregano over the meat and tomatoes, partially cover the pan, then simmer gently for 10 mins.
• Lift the tender pieces of meat from the pan, cover with foil, then set aside. Increase the heat, then simmer the tomato sauce for about 10 mins, until it has reduced by half. Spoon the sauce over the steak and serve with new potatoes and a handful of rocket.

SIRLOIN STEAK AND GARLIC-TOMATO DEMI WITH ASIAGO-CRUSTED CARAMELIZED ONION MASHED POTATOES AND BROCCOLINI

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Prepare a casserole dish with cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using filets mignon, follow same instructions as sirloin in Steps 2 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes. If using chicken breasts, follow same instructions as sirloin in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. If using NY strip steak, follow same instructions as sirloin in Steps 2 and 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve. 1 Make the Mashed Potatoes Cut potatoes into large evenly-sized chunks.Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 14-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.Add garlic salt and cream cheese and mash until smooth. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes boil, caramelize onion. 2 Caramelize Onion and Prepare Ingredients Halve and peel onion. Cut halves into 1/2" dice.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until browned, 10-13 minutes.If pan becomes dry, add water 1 Tbsp. at a time. Remove from burner and season with 1/4 tsp. salt and a pinch of pepper.While onion caramelizes, cut broccolini into 2" pieces.Mince garlic.Pat steaks dry, and season both sides with a pinch of salt and pepper. 3 Bake the Gratin and Broccolini Place broccolini on one side of prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their side.Transfer caramelized onion to pot with mashed potatoes and stir until combined. Wipe pan clean and reserve.Transfer onion-potato mixture to prepared casserole dish. Top evenly with cheese. Place casserole dish on empty half of baking sheet.Bake in hot oven until broccolini is tender and gratin is browned, 10-15 minutes.While gratin and broccolini bake, cook steaks. 4 Cook the Steaks Return pan used to caramelize onion to medium heat and add 2 tsp. olive oil.Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from burner. Remove steaks to a plate and rest, 3 minutes. Wipe pan clean and reserve. 5 Make Sauce and Finish Dish Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil. Add garlic to hot pan and stir often until aromatic, 1-2 minutes.Add tomato paste, demi-glace and 1/4 cup water and bring to a boil.Once boiling, cook until liquid is reduced by half, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

SPICE-RUBBED SIRLOIN STEAKS WITH CHORIZO POTATO HASH AND GOLDEN TOMATO SAUCE

Steps:

• Preparation Roasting Garlic: * Roasting garlic gives it a sweet, mellow flavor Place unpeeled garlic cloves in a heavy skillet and dry-roast over low heat for about 30 minutes, shaking or stirring the skillet occasionally, until the garlic becomes soft. Alternatively, place the garlic cloves in a roasting pan and roast in a 350° oven for 25 to 30 minutes. (Cooking at 300° for 45 minutes to 1 hour makes the garlic sweeter yet.) When the garlic has roasted, peel the cloves or squeeze them out of the skin. Golden Tomato Sauce: Place all the ingredients in a food processor or blender and puree until smooth. Transfer to a saucepan, heat through, and keep warm. Steaks: Combine the cumin, oregano, peppercorns, and salt in a dry skillet and toast over medium heat for about 2 minutes, until fragrant. Transfer the mixture to a spice grinder and pulse until finely ground. Massage the spice mixture into the steaks, transfer to a platter, cover with plastic wrap, and let sit at room temperature for 30 minutes. Prepare the grill (or, alternatively, the steaks can be broiled). Bring a saucepan of salted water to a boil. Add the potatoes and blanch for 5 minutes. Drain and set aside. Quarter the chorizo by cutting in half lengthwise and then in half crosswise. Heat the oil in a large, heavy skillet. Add the sausage and sauté over medium heat for 2 to 3 minutes, until it begins to render a little fat. Add the shallots, garlic, and sun-dried tomatoes, and sauté for 1 minute. Add the potatoes and combine the mixture thoroughly. Sauté about 3 minutes longer, or until the potatoes are tender. Stir in the marjoram, vinegar, and salt, and cover to keep warm. Rub the steaks lightly with the oil to prevent them from sticking to the grill, and lightly oil the rack of the grill. Place the steaks over a medium-high fire and grill for about 5 minutes per side for medium-rare or about 6 to 7 minutes per side for medium. Be careful not to have a high flame or the rub will easily burn. To serve, place the hash at the top of warm serving plates. Lean the steaks against the hash and spoon the sauce around the steaks. Garnish with a cilantro sprig and serve immediately.

FLANK STEAK WITH CILANTRO SALSA VERDE

Steps:

• Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-9 minutes per side. Let stand 5 minutes.
• Meanwhile, process salsa and cilantro in a food processor until blended. Slice steak thinly across the grain; serve with salsa mixture, avocado and tomato.

SIRLOIN STEAK WITH SPICY PEPPER SAUCE

Steps:

• To roast your own poblano peppers: place on an aluminum foil-lined sheet pan 4 inches below a broiler. Turn regularly until blistered and blackened all over, 5 to 10 minutes. Place in a bowl, cover with a kitchen towel, and let cool for 10 minutes. Rub the blackened skin off and remove stems and seeds. Rinse chiles to remove skin and seeds, if necessary.
• Sauce: In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and red peppers; season with salt. Cook, stirring often, until golden-brown, about 10 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomato, poblano peppers, and 1/2 cup water. Reduce heat; simmer until thickened, about 10 minutes. Remove from heat; add lime juice and season to taste with salt.
• Meat:Meanwhile, prepare steaks: Rub with remaining tablespoon oil and chile powder; season generously with salt. Heat a charcoal or gas grill to medium-high heat. Grill until medium-rare (130 degrees), 2 to 3 minutes per side. Let rest, covered, for 5 to 10 minutes. Cut steak into 4 serving portions; spoon pepper sauce over each.

STEAK _MOLE_ WITH CILANTRO

Steps:

• Rub 3/4 teaspoon cumin on each side of steak. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add steak to 1 side of skillet and onion to other side. Cook until onion is brown and steak is medium-rare, stirring onion and turning steak once, 6 to 7 minutes. Transfer steak to plate. Add tomatoes, broth, chocolate, chipotles, cinnamon, and 1/2 teaspoon cumin to skillet. Stir 2 minutes. Add orange peel; season with salt. Puree in blender.
• Slice steak and divide among 4 plates. Drizzle with sauce; top with cilantro leaves.

SIRLOIN STEAK WITH TOMATO AND CILANTRO SAUCE

Steps:

• Rub cumin and chili powder onto both sides of steak, then sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add steak to skillet and sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to plate. Add remaining 1 tablespoon oil to skillet. Add garlic and stir 1 minute. Add tomatoes and cilantro. Cook until tomatoes begin to soften, about 4 minutes. Season sauce with salt and pepper.
• Cut steak crosswise into thin slices. Arrange slices on platter. Mix any steak juices into sauce. Spoon sauce over steak.