Top Sirloin - Recipes
Prep & Cook: 15 min
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.
Prep & Cook: 1 hr
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) (or 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 four plates. Arrange beef evenly on lettuce; sprinkle with cheese, cherries and nuts.
Prep & Cook: 55 min
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.