Tag-Archive for » Sirloin «
This is the second recipe I had tagged for a game I play on Zaar. It was a very good recipe that was easy to prepare and the end result was delicious. I did use a 500g piece of beef fillet instead of the rib eye or sirloin suggested, as I loved this tender cut of meat and it was on special at the store so I could not resist. Both this and the cat fish recipe were by the same chef and both were truly wonderful recipes so I would recommend you trying them both. I am going to get round to posting some more of my own recipes over the next few days as I have few in back log now. To read more reviews on this recipe or to view more photos please click here. This chef has some really great recipes posted so be sure to check out more whilst you are there.
Ingredients
2 Boneless rib-eye steaks, 1/2 inch thick, can substitute serlion
2 Tablespoons stone ground dijon mustard
2 Teaspoons cracked black pepper
1 Tablespoon oil
2 Minced shallots (can substitute 1 green onion and 1 minced garlic clove)
1/2 Cup dry red wine
1/2 Cup beef broth
1/2 Teaspoon dried thyme
Method
1. Spread steaks with mustard; press in cracked pepper.
2. Cook steaks on high in skillet.
3. Remove to platter; cover to keep warm.
4. Discard fat from skillet; reduce heat to medium-high.
5. Add shallots and thyme; cook 30 seconds, stirring constantly.
6. Add wine; cook 1 minute.
7. Add broth; bring to boil and loosen brown bits.
8. Stir in any juices collected on steak platter; cook 3 minutes or until sauce is reduced by half.
To Serve: Spoon sauce over steaks. I served mine with a baked potato for a very yummy meal.
All photos taken by me unless otherwise stated.
This is a great recipe for steaks, although a combination I never would have thought of, but everything works so well from the spice rub to the avocado sauce. This is another of my team mates recipes I chose to try for the swap I am in this month and I am so glad I did as we thoroughly enjoyed it. I made ours with two very thick cut steak fillets and served over mixed vegetables with roast potatoes for a truly delicious meal.To read more reviews on this recipe or to view more photos please click here. While your there be sure to check out some of her other fantastic recipes, I have made several now and never been disappointed.
Ingredients
2 (12 ounce) Rib eye steaks or top sirloin steaks, cut 1 1/4 to 1 1/2 inches thick
1 Tablespoon brown sugar
1 Teaspoon chili powder
1/2 Teaspoon garlic salt
1/2 Teaspoon black pepper
8 Ounces fresh tomatillos, husked and quartered
1/4 Cup water
2 Ounces cream cheese
1 Avocado, halved,seeded,peeled,and cut up
1/4 Cup sliced green onion
1/2 Teaspoon salt
10-12 Green onions, trimmed to 6 inch lengths
4-6 Jalapeno peppers
1 Large tomato, chopped (Optional)
Method
1. Trim fat from around the edges of beef rib-eye steaks.
2. In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.
3. Pat onto both sides of the steaks.
4. Let steaks stand at room temperature for 30 minutes.
5. Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water, bring to boiling; reduce heat.
6. Cover and simmer for 5 to 7 minutes or until soft.
7. Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.
8. In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt, cover and process or blend until sauce mixture is smooth. Store n fridge until ready to use.
10. Prepare charcoal grill or preheat gas grill.
11. Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.
12. Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.
13. If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.
Serve with sauce, grilled jalapenos, and green onions and chopped tomato is desired.
All photos taken by me unless otherwise stated.
