Glazed Sirloin With Leeks Recipes

CAJUN SIRLOIN WITH MUSHROOM LEEK SAUCE

Steps:

• Rub steak with Cajun seasoning; let stand for 5 minutes., In a large skillet, cook steak in oil over medium-high heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms and leek in butter until tender. Add garlic; cook 1 minute longer. Add the wine, pepper and salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.

BALSAMIC-GLAZED SIRLOIN STEAK

Steps:

• Pat steak dry and season lightly with salt and pepper. Spread 1 teaspoon sesame seeds evenly on one side of steak.
• In a large heavy skillet heat oil over moderately high heat until it begins to smoke and add steak, sesame-seed-side down. Spread remaining teaspoon sesame seeds on top of steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm.
• Pour off almost all fat from skillet and add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring, 10 seconds and add Sherry. Boil mixture until almost all liquid is evaporated and remove skillet from heat. Add soy sauce, vinegar, and honey and bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon glaze over steak.

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

GLAZED SIRLOIN WITH LEEKS

Steps:

• Sprinkle steaks with salt and pepper; set aside. Remove and discard roots, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Set aside.
• Combine peach jelly and next four ingredients in a glass measure. Microwave on High for 1 minute; set aside half of mixture.
• Coat grill rack with cooking spray; place on grill over medium coals (300 degree to 350 degree). Place steaks and leeks on rack; grill, covered 5 minutes on each side or until steaks are desired degree of doneness, basting both often with half of peach mixture. Serve with reserved peach mixture. If desired, garnish with cilantro and lime and peach slices.