Sirloin
and Caesar Salad
Prep
& Cook: 15 min
Servings:
Ingredients:
1 pound boneless beef top sirloin steak, cut 1 inch thick;
2 teaspoons olive oil; 2 cloves garlic, minced; 1/2 teaspoon
cracked black pepper; 1/2 teaspoon salt; 1 package (10
to 11 ounces) Caesar salad mix, or your favorite mixed
greens; Grated Parmesan cheese (optional).
1.
Cut beef steak lengthwise in half, then crosswise into
1/4-inch thick strips. Combine oil, garlic and pepper
in large bowl. Add beef; toss to coat. 2. Heat large nonstick
skillet over medium-high heat until hot. Add 1/2 beef
mixture; stir-fry 2 to 3 minutes or until outside surface
of beef is no longer pink. Remove from skillet. Repeat
with remaining beef. Season with salt. 3. Combine beef
with lettuce and dressing from salad mix in large bowl.
Sprinkle with croutons from mix and cheese, if desired.
Top
Sirloin
Salad
Prep
& Cook: 1 hr
Servings:
Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick (about
1-1/4 pounds); 4 small or 2 medium heads Boston lettuce,
torn (about 8 cups) (substitute your favorite greens);
1/2 cup crumbled blue cheese; 1/2 cup dried cherries or
dried cranberries; 1/2 cup pine nuts or coarsely chopped
walnuts, toasted. Dressing: 1/2 cup olive oil;
1/4 cup red wine vinegar; 2 cloves garlic, minced; 1 teaspoon
salt; 3/4 teaspoon pepper.
1.
Whisk dressing ingredients in medium bowl until blended.
Remove and reserve 1/2 cup. 2. Cut beef steak lengthwise
in half, then crosswise into 1/8 to 1/4-inch thick strips.
Add beef to remaining dressing; toss to coat. Cover and
marinate in refrigerator 30 minutes. 3. Remove beef from
marinade; discard marinade. Heat large nonstick skillet
over medium-high heat until hot. Add 1/2 of beef; stir-fry
1 to 2 minutes or until outside surface of beef is no
longer pink. Remove from skillet. Repeat with remaining
beef. Do not overcook!! 4. Combine lettuce and reserved
dressing in large bowl; toss to coat. Divide among 4 plates.
Arrange beef evenly on lettuce; sprinkle with cheese,
cherries and nuts.
Top
Sirloin
and Roasted Vegetables
Prep
& Cook: 55 min
Servings:
Ingredients:
1 pound boneless beef top Sirloin; Salad greens, fresh
rosemary sprigs (optional). Roasted Vegetables:
1 medium eggplant, cut crosswise into 1-inch thick slices;
8 large mushrooms; 1 medium onion, cut lengthwise into
8 wedges; 1 medium red, yellow or green bell pepper, cut
into 1-inch wide strips; 1 medium zucchini, cut crosswise
into 1-inch thick slices; 1-1/2 tablespoons olive oil;
tablespoon balsamic vinegar; 1 clove garlic, minced; 3/4
teaspoon dried rosemary leaves, crushed; Salt and freshly
ground black pepper.
1.
Heat oven to 425°F. Place vegetables in shallow roasting
pan. Combine oil, vinegar, garlic and dried rosemary in
small bowl. Drizzle over vegetables; stir to coat. Sprinkle
with salt and pepper, as desired. Roast in 425°F oven
25 minutes or until tender, stirring once. Cool slightly.
2. Heat large nonstick skillet over medium heat until
hot. Place steaks in skillet; cook top loin steaks 12
to 15 minutes (tenderloin steaks 10 to 13 minutes) for
medium rare to medium doneness, turning occasionally.
Remove; let stand 5 minutes. 3. Carve steaks into thin
slices. Arrange beef and vegetables evenly on individual
plates. Garnish with greens and rosemary sprigs, if desired.
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