Lemon Grilled Top Sirloin W Portabellas Cherry Tomatoes Recipes
LEMON GARLIC SIRLOIN TIPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring meat to room temperature and pat dry. Heat the extra-virgin olive oil in large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and a little lemon zest and cook for another minute. Add the white vermouth and deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately.
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
SIRLOIN WITH TOMATO, OLIVE, AND FETA TOPPING
This steak fits right into your schedule-it can marinate for as little as 30 minutes or as long as 8 hours-and it is equally good whether cooked on the stovetop, grilled, or broiled. Rice and Vegetable Pilaf (page 252) goes well with it.
Yield Serves 4; 3 ounces beef and 1/2 cup topping per serving
Number Of Ingredients 10
Steps:
- In a large shallow glass dish, stir together the lemon zest, lemon juice, garlic, oregano, and pepper. Add the beef, turning to coat. Cover and refrigerate for 30 minutes to 8 hours, turning occasionally.
- Meanwhile, in a medium bowl, stir together the topping ingredients. Cover and refrigerate until ready to serve.
- Drain the beef, discarding the marinade.
- Heat a large nonstick skillet over medium-high heat. Cook the beef for 4 to 5 minutes on each side, or to the desired doneness. (If you prefer, grill the beef on medium high or broil it 5 to 6 inches from the heat as directed.) Serve the beef with the topping.
- (Per serving)
- Calories: 179
- Total fat: 5.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.0g
- Cholesterol: 56mg
- Sodium: 186mg
- Carbohydrates: 6g
- Fiber: 1g
- Sugars: 3g
- Protein: 26g
- Calcium: 35mg
- Potassium: 542mg
- 1 vegetable
- 3 lean meat
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- Step 1: Prepare a charcoal grill or heat a gas grill to medium heat. Mix 1/4 cup oil, lemon zest and juice, 2 teaspoons mustard and 1/2 teaspoon salt in a small bowl.
- Step 2: Gently twist the mushroom stems off the caps. Lightly brush the caps, stems and onion slices with the oil mixture. Grill stems and onion slices directly over the heat, turning once, until golden and tender, about 10 minutes. Transfer to a cutting board.
- Step 3: Add caps to a cooler section of the grill, gill side down. Cook, 2 minutes. Flip; brush with oil mixture. Add tomatoes to the grill. Grill until the smooth side of mushroom caps are golden and tomatoes are warmed and softened a bit, about 3 minutes. Remove from grill; place mushroom caps on a serving platter. Use a small serrated knife to cut the tomatoes in half or slices.
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