Skillet Sirloin Food

SKILLET SIRLOIN

Steps:

• Cut steak into 4 pieces.
• Heat lg skillet; brown steaks in oil for 5 minutes a side.
• Remove and keep warm.
• Add onion and mushrooms.
• Saute for 3 minutes.
• Add remaining ingredients, bring to a boil.
• Reduce heat and simmer for 2 minutes.
• Serve steak with sauce spooned over.

EASY SIRLOIN SKILLET WITH VEGETABLES RECIPE

Steps:

• Heat large pan or skillet on high until hot to the touch.
• Add olive oil to pan and swirl until thin and shimmery, about 30 seconds.
• Add sliced sirloin to pan, making sure to not stack on top of itself or in big clumps - don't crowd together.
• Let sliced sirloin brown, then stir to flip and brown on other side - about 1-2 minutes per side.
• Add onions to pan, let cook until softened, another 3 minutes.
• Add zucchini, mushrooms, and seasonings and continue to cook until vegetables are softened and lightly browned, about 3-4 minutes.
• When vegetables are lightly browned, remove from heat and serve immediately in a sandwich, over rice or cauliflower rice, with vegetables, or on a plate and enjoy!

SKILLET BOURBON STEAK RECIPE

Steps:

• Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes.
• Rub steaks with dijon mustard.
• Heat a large cast-iron skillet over medium-high heat.
• Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter.
• Cook steaks until browned and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.
• Remove steaks from skillet and set aside.
• Repeat with the remaining steaks.
• In a small mixing bowl combine bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.
• Add the bourbon sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or until slightly reduced.
• Stir in half & half or light cream and cook for a minute or two, or until thickened.
• Remove from heat and lace steaks back in skillet; turn to coat.
• Garnish with dried parsley.
• Serve.

GARLIC BUTTER STEAK BITES

Steps:

• Pat dry the steak cubes. Melt the 2 Tablespoons of butter a large skillet over high heat. Add the steak cubes and lay in a single layer. Sear all sides on high heat until a crust forms around the steak cubes, usually about 3-5 minutes depending on size of the steak & how hot the skillet is.
• Add the garlic, optional Worcestershire sauce, salt and pepper. Continue to cook steak bites to your preferred doneness, usually another minute or two.
• Add some chopped parsley, optional chili flakes, and more salt and/or pepper if desired. Optional - finish with a tablespoon or so more of butter melted on top of the steak bites. Serve hot.

PAN SEARED SIRLOIN STEAK TIPS

Steps:

• Bring a large frying pan, skillet, or griddle with the olive oil to high heat. The oil should begin to shimmer, and should be just starting to smoke.
• Season the steak tips with steak seasoning, then add the cubed sirloin steak tips along with herbs for aromatics. Cook for about 4 minutes, or until all sides are browned. If you are using a small pan, cook the meat in batches to prevent over crowding the meat.
• Just before serving, add the tablespoon portion pat of butter and baste the melted butter over the cooked steak tips for about 30 seconds. Serve immediately. Garnish with chopped parsley, if desired.

SKILLET STEAK SUPPER

Steps:

• Sprinkle steak with 1/4 teaspoon each salt and pepper. In a skillet, heat oil over medium-high heat; cook steak to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in wine; bring to a boil, stirring to loosen browned bits from pan. Stir in green onions, Worcestershire sauce, mustard and the remaining salt and pepper. Cut steak in half; serve with mushroom mixture.

SKILLET SIRLOIN STRIPS

Steps:

• In a bowl whisk together 2 tablespoons cornstarch with ginger powder, beef broth and soy sauce and black pepper; set aside.
• In another medium bowl combine 2 tablespoons cornstarch with 1/2 teaspoon salt, add in the steak strips; toss to coat with the mixture.
• Heat vegetable oil and 2 teaspoons sesame oil in a large skillet over high heat; add in the beef/cornstarch mixture and saute for about 4 minutes or until browned, adding in the garlic and chili flakes (if using) the last 2 minutes of cooking.
• Add in the bell pepper and onion; saute for about 6-8 minutes or until tender.
• Add in the broth mixture; reduce heat and simmer for about 3-5 minutes or until thickened.
• Serve over cooked rice.

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.

ELECTION NIGHT SIRLOIN STEAK

Steps:

• Coat the steak with 1 tablespoon of the salt and set on a rack inside a rimmed pan and leave at room temperature for 30 minutes. The steak should come up to somewhere between 45 and 50°F. Tear off an 18-inch long piece of heavy-duty aluminum foil and have it standing by near the cooktop
• When about 5 minutes of the salting time remains, place a 12-inch cast iron skillet over the highest heat you've got for a full 5 minutes. You will want to crank up your ventilation hood to high and open a window; there's gonna be smoke.
• Evenly sprinkle the remaining tablespoon of salt across the bottom of the hot skillet. Lightly coat both sides of the steak with the oil. Place right in the middle of the pan and don't touch it for 2 minutes. Flip and rotate 90 degrees so that the steak hits fresh pan (and fresh salt) and cook another 2 minutes, uninterrupted.
• Turn the steak up on one long edge and cook for 30 seconds, then turn and cook along the opposite edge for another 30. If you're checking, its internal temperature should be between 70° and 72°F. Transfer to the foil and wrap tightly for 3 minutes. During this time leave the skillet on the heat. (Did I mention there would be smoke?)
• After 3 minutes, unwrap the steak and place it back in the pan for 3 minutes, then flip and cook for another 3. Flip and cook another 2, then flip and cook a final 2 minutes. At this point, the internal temperature should be 120°F. (If you prefer your steak more on the rare side, decrease the final cook times to 2 minutes, 2 minutes, then 1 and 1. Its internal temperature should be between 105 and 110°F.)
• Return the steak to the foil and wrap tightly to rest for 5 minutes. Then unwrap and slice thin on the bias. Serve with any accumulated juices.