Quality 8oz Sirloin Steak Angus Breed – Immense Taste and so Very Tender – Angus Breed is th

What do you Cook Sirloin Steak with

Learn how to cook sirloin steak to perfection with our top recipes. Add a bold twist to a steak dinner with horseradish, chimichurri or Teriyaki sauce.

What is Beef Sirloin Roasting Steak.

In its entirety beef sirloin will generally be sold as roasting joints but it can also be portioned up into sirloin steaks, a melting, juicy cut which is best cooked medium rare to preserve its glorious flavour. For a splendid Sunday dinner try Chris Otim\’s Roast beef sirloin recipe, served with roasted potatoes and a creamy mushroom sauce.

How do I Cook a Steak.

To make it even easier, follow these simple steps below. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute For more flavour, try one or a combination of the following… Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine!.

What should i know before cooking a Sirloin Steak.

One of the most important things to remember before cooking a sirloin steak is to make sure it comes to room temperature before it goes anywhere near the pan. If you cook a steak straight from the fridge, the inside will be cold and take much longer to cook, and it\’ll likely still be raw by the time the outside of your steak is done.

What is a Sirloin Steak.

Lean and full of flavour, sirloin steak is a moderately tender cut with no bones and very little fat. Ideal for grilling and frying, you should always rest it before eating to avoid chewiness. Sirloin’s bold, beefy flavour pairs wonderfully with strongly flavoured sauces.

Sirloin Steak with Mustard and Crème Fraîche Sauce

Ingredients

2 x 8oz Aberdeen Angus Sirloin Steaks,from N&C Produce – Order on Website
2 tsp olive oil
1 shallot, finely chopped
3 tbsp dry white wine
4 tbsp half-fat crème fraîche
2 tsp wholegrain mustard
1 tbsp chopped fresh flat-leaf parsley

Method

Heat the oil in a heavy-based frying pan over a high heat. Season the steaks then cook in the pan for 2-3 minutes on each side (for rare), 4 minutes on each side (for medium) or 6 minutes on each side (for well done). Place the steaks on a plate and cover with foil to keep warm for 5 minutes.
Add the chopped shallot to the pan and cook for 1 minute until softened. Add the wine and let it bubble, scraping up any sticky bits from the bottom of the pan. Cook for 30 seconds, or until reduced to about a tablespoon of liquid. Add the crème fraîche and mustard, season to taste and stir in the parsley.
Place the steaks on 2 warmed plates and pour the sauce over. Serve with new potatoes and stir-fried curly kale with chestnuts.

Cook\’s tips

For a simple vegetable accompaniment, blanch
100g washed curly kale until just tender, then drain well.
Stir-fry in butter or olive oil with 50g Merchant Gourmet Whole Chestnuts, chopped. Season to taste.

Sirloin steak with Onion Rings Recipe

Everyone loves a laid-back British barbecue and this classic steak dish with homemade onion rings and char-grilled tomatoes is the ideal meal to serve.

Ingredients

100g plain flour, plus a little for dusting
2 egg yolks
150ml whole milk
100ml vegetable oil
1 egg white
2 large onions, peeled and cut into 1cm pieces
30ml olive oil
800g sirloin steaks
4 flat mushrooms
2 beef tomatoes, halved

Method

Sift the flour into a medium bowl and make a well in the centre. Add the egg yolks and gradually pour in the milk, whisking to combine until a smooth batter. Cover with cling film and leave to stand in the fridge for 30 minutes.
Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large saucepan over a medium heat for about 3 minutes until the oil begins to shimmer slightly.
Whisk the egg white until stiff then fold into the batter. Dust the onion rings in a little flour then dip into the batter. Carefully place in the hot oil one at a time. Only fry up to 10 onion rings at a time or the temperature will drop. When the rings float to the surface, cook for a further minute, turning once or twice until golden all over. Carefully remove from the oil, drain on kitchen towel and put on a large baking tray. Keep the rings in the oven so they remain warm while you cook the steaks.
Heat 1tbsp oil in a large nonstick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes.
Meanwhile, heat the remaining oil in a nonstick frying pan and add the mushrooms and tomatoes, cooking for 2-3 minutes on each side. Serve with the sirloin steaks and onion rings on the side.

Simple Sirloin Steak

Perfectly Cooked Sirloin Steak

Simple BBQ Sirloin Steak

Once you master the art of cooking the perfect sirloin steak for truly tender meat you’ll never look back! Serve with chunky chips and a salad for a weekend treat.

BBQ Grill

1 tbsp Olive Oil (Use Quality)
1 Sirloin Steak (Angus is Ideal)
1 tsp Salt – Pepper (Seasoning is Vital)
1 Sprig Rosemary (Add if you Wish)
6 Cherry Tomatoes (Sauté for a Few Mins )

Take the steaks out of the fridge about 30 minutes before you plan to cook so they’re closer to room temperature. Then, pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
Once the oil is shimmering, turn the heat down to a medium-high heat and add the butter. Next, and once sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
With a pair of tongs, sear and turn the steaks every 30 seconds to 1 minute so they get a nice brown crust. As a rough guide, each steak will take 3 minutes in total for rare, 4-5 minutes in total for medium and 7-8 minutes for a well done cook. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for a well done cook.

Sirloin tip either has to be cooked low and slow for a prolonged time (ideally braised) or briefly at a high temperature which works only if it has been sliced thin.

Prep & marinate. Be sure to use a meat tenderizer mallet if the steak was not already blade tenderized. Mix a marinade and coat the sirloin tip well. Marinate covered and refrigerated for at least 6 hours and up to 24. This cut of beef really benefits from a prolonged marination.

Quick sear. Bring the steak to room temperature before you cook it. Discard the marinade and lightly season with salt and pepper. Heat a grilling pan or cast iron skillet over medium-high for 2-3 minutes and once hot sear the sirloin tip for about 1 to 2 mins per side. Alternatively, heat your outdoor grill to medium-hot and cook for 1 to 2 mins per side.

Main Course

American

barbecue, BBQ, beef, fillet, Sirloin, Steak