Sirloin Steak With Tomato And Cilantro Sauce Recipes

SIRLOIN STEAKS WITH CILANTRO CHIMICHURRI

Steps:

• Heat gas or charcoal grill. In food processor, place cilantro, onion, garlic, chile, lime juice, oil and 1/4 teaspoon of the salt. Cover; process until finely chopped. Blend in 2 to 3 teaspoons water to make sauce thinner, if desired. Transfer to small bowl; set aside until serving time.
• In small bowl, combine cumin, pepper and remaining 1 teaspoon salt; rub evenly over steaks. Place steaks on grill over medium heat. Cover grill; cook 7 to 10 minutes for medium-rare (145°F), turning once halfway through cooking.
• Serve 2 tablespoons chimichurri over each steak.

GRILLED STEAKS WITH CILANTRO SAUCE

Steps:

• Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.

SIRLOIN STEAK WITH TOMATO BASIL SAUCE

Steps:

• Whisk the marinade ingredients together in a small bowl.
• Place the steaks in a resealable plastic bag.
• Pour the marinade over the steaks. Refrigerate marinating steaks for at least 2 hours.
• Remove marinating steaks from the refrigerator and let sit at room temperature for 30 minutes before grilling.
• Heat grill to medium heat. Remove steaks from marinade and place on a hot grill.
• Grill steaks for approximately 8 minutes on each side, turning only once. Internal temperature of the steak should reach 145 degrees for a medium steak (use a meat thermometer).
• Heat olive oil in heavy large saucepan over medium heat, make sure the olive oil doesn't turn brown. Add garlic and sauté until a light golden brown, about 5 minutes.
• Add tomatoes, basil sprigs, and dried crushed red pepper to a food processor and pulse a few times. Add tomato mixture to the garlic in the sauce pan.
• Bring to a simmer. Reduce heat to low and simmer until mixture is reduced to a thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes.
• Season sauce to taste with coarse kosher salt and freshly ground black pepper.
• Top grilled steaks with tomato basil sauce. Garnish with shredded basil.

SIRLOIN STEAK AND CILANTRO-LIME CREMA WITH CHEDDAR CORN MUFFINS

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a muffin tin with cooking spray Ingredient(s) used more than once: green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using grass-fed steak, follow same instructions as steak in Step 1 and 3. If using chicken, follow same instructions as steak in Step 1 and 3, cooking until browned and chicken reaches minimum internal temperature, 5-7 minutes per side. If using filet, follow same instructions as steak in Step 1 and 3, cooking until browned and steak reaches minimum internal temperature, 5-8 minutes per side. Rest filet at least 5 minutes. 1 Prepare the Ingredients Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.Trim and mince white portions of green onions. Thinly slice remaining green onions. Keep white and green portions separate.Mince cilantro (no need to stem).Halve lime and juice.Pat steak dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. 2 Make the Corn Muffins In a mixing bowl, combine corn muffin mix, green portions of green onions, cheese, a pinch of salt, and 1/3 cup water until a thick batter forms.Divide batter evenly into four cups of prepared muffin tin.Bake in hot oven until muffin tops are lightly browned and start to crack, 15-17 minutes.While muffins bake, cook steak. 3 Cook the Steak Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add steak to hot pan and cook until browned and steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.Transfer to a plate and tent with foil.Wipe pan clean and reserve. 4 Cook the Zucchini Return pan used to cook steak to medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and cook undisturbed until starting to brown, 2-3 minutes.Then stir occasionally until starting to soften, 3-4 minutes.Add seasoning blend and stir occasionally until tender, 1-2 minutes.Remove from burner.While zucchini cooks, make sauce. 5 Make Sauce and Finish Dish In another mixing bowl, combine cilantro, sour cream, 2 tsp. olive oil, 2 tsp. lime juice, and a pinch of salt and pepper. Stir in white portions of green onions (to taste).Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

SIRLOIN MARINARA

Steps:

• Heat the oil in a 10 inch skillet over medium high heat. Add the onions and saute until tender, about 5 minutes. Add the steak strips, turning so that all sides get browned, about 10 minutes.
• Add the tomato sauce, garlic and red wine. Reduce heat to low and simmer for 10 to 15 minutes, or until the steak is cooked through.

SIRLOIN STEAK WITH TOMATOES AND GARLIC (FOR 1 DOUBLE FOR 2)

Steps:

• Season both sides of steak with meat seasoning salt and pepper.
• Heat oil in frypan over medium heat.
• Brown each side of the meat, with the garlic, for 12 minutes, depending on your preference of rareness.
• Add tomato wedges, cook for a minute and pour wine over steak, sizzle a few seconds more.

GRILLED SIRLOIN STEAK WITH CILANTRO CORN SALSA

Steps:

• Preheat your grill to high. Rub the steak with all the ingredients. Place it on the grill and lower it to medium high. Let the steak cook for 3-6 minutes before flipping it (depending on how thick your steak cut is, and your preferred steak done-ness).
• Flip the steak and cover your grill for another 3-6 minutes.
• When done, place the steak on a cutting board and lovely tent it with foil. Don;t cover it tightly, just loosely. Let the steak rest for at least 8 minutes before slicing it.
• For the cilantro sauce, place all ingredients in a mini food processor and pulse until a chunky sauce comes together. taste it and adjust salt and spice.
• Make the corn salsa by mixing all ingredients together.
• Serve the sweet potatoes topped with the corn sauce.
• Serve the avocado halves, grilled tomatoes topped with some cilantro sauce and Enjoy!

TOMATO AND PEPPER SIRLOIN STEAK

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

SIRLOIN STEAK WITH BEARNAISE SAUCE

Steps:

• Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
• Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
• Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.

SIRLOIN STEAK AND GARLIC-TOMATO DEMI WITH ASIAGO-CRUSTED CARAMELIZED ONION MASHED POTATOES AND BROCCOLINI

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Prepare a casserole dish with cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using filets mignon, follow same instructions as sirloin in Steps 2 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes. If using chicken breasts, follow same instructions as sirloin in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. If using NY strip steak, follow same instructions as sirloin in Steps 2 and 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve. 1 Make the Mashed Potatoes Cut potatoes into large evenly-sized chunks.Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 14-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.Add garlic salt and cream cheese and mash until smooth. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes boil, caramelize onion. 2 Caramelize Onion and Prepare Ingredients Halve and peel onion. Cut halves into 1/2" dice.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until browned, 10-13 minutes.If pan becomes dry, add water 1 Tbsp. at a time. Remove from burner and season with 1/4 tsp. salt and a pinch of pepper.While onion caramelizes, cut broccolini into 2" pieces.Mince garlic.Pat steaks dry, and season both sides with a pinch of salt and pepper. 3 Bake the Gratin and Broccolini Place broccolini on one side of prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their side.Transfer caramelized onion to pot with mashed potatoes and stir until combined. Wipe pan clean and reserve.Transfer onion-potato mixture to prepared casserole dish. Top evenly with cheese. Place casserole dish on empty half of baking sheet.Bake in hot oven until broccolini is tender and gratin is browned, 10-15 minutes.While gratin and broccolini bake, cook steaks. 4 Cook the Steaks Return pan used to caramelize onion to medium heat and add 2 tsp. olive oil.Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from burner. Remove steaks to a plate and rest, 3 minutes. Wipe pan clean and reserve. 5 Make Sauce and Finish Dish Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil. Add garlic to hot pan and stir often until aromatic, 1-2 minutes.Add tomato paste, demi-glace and 1/4 cup water and bring to a boil.Once boiling, cook until liquid is reduced by half, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

SIRLOIN STEAK WITH TOMATO AND CILANTRO SAUCE

Steps:

• Rub cumin and chili powder onto both sides of steak, then sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add steak to skillet and sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to plate. Add remaining 1 tablespoon oil to skillet. Add garlic and stir 1 minute. Add tomatoes and cilantro. Cook until tomatoes begin to soften, about 4 minutes. Season sauce with salt and pepper.
• Cut steak crosswise into thin slices. Arrange slices on platter. Mix any steak juices into sauce. Spoon sauce over steak.