Stove Top Sirloin Recipes

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TOP SIRLOIN ROAST



Top Sirloin Roast image

This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.

Provided by BJT1968

Categories     Main Dish Recipes     Roast Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16

1 (3 pound) beef top-sirloin roast
3 cloves garlic, slivered, or to taste
3 cloves garlic, minced
1 teaspoon ground paprika, or to taste
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
6 Yukon Gold potatoes, quartered
5 carrots, cut into 2-inch pieces
2 large sweet onions, quartered
3 cubes beef bouillon
½ cup hot water
1 cup beef broth
½ cup beer
2 bay leaves, broken, or more to taste
2 large red bell peppers, cut into 2-inch pieces
½ cup mushrooms

Steps:

  • Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
  • Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
  • Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
  • Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
  • Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g

STOVE TOP SIRLOIN TIP BEEF STEW [REMIX]



Stove Top Sirloin Tip Beef Stew [REMIX] image

I created this delicious & flavorful Beef Stew from cold left over Sirloin Tip Roast. I used EVERYTHING I had served with the ROAST, IN THIS RECIPE to create the BEEF STEW. MY MOTTO RECREATE & REUSE, to make something totally different from the original. The Au Jus, mixed veggies, cold mashed potatoes,& the onions, in addition...

Provided by Rose Mary Mogan

Categories     Other Main Dishes

Time 2h35m

Number Of Ingredients 15

8 c left over sirloin tip roast, cubed into bite size pieces
4 stalk(s) celery, chopped
1 lb baby carrots cut up
8 oz canned sliced mushrooms, undrained
2 large onions, chopped
2 bay leaves
cold mixed veggies, (what ever you have left over)
2 c au jus, left over from roast dinner
onion wedges from left over roast
3 1/2 c cold mashed potatoes, left over from roast beef dinner
1 can(s) 6 oz. tomato paste (not tomato sauce)
2 Tbsp olive or canola oil
1 bottle 12 oz. guinness dark beer
32 oz beef broth
1 lb frozen peas

Steps:

  • 1. I started this stew in my Dutch oven, because it hold the heat in and hastens the cooking time. Using the tomato paste helps to thicken the broth in the stew, as well as the mashed potatoes. The amounts in this recipe is what I had, you can vary the amounts and variety of what you have on hand.
  • 2. In a Dutch oven, over medium high heat, add the chopped celery and then add the carrots, and stir & continue to cook for about 10 minutes.
  • 3. Next add the bay leaves and chopped onion, stir again and continue to cook.
  • 4. Add the cubed sirloin Tip Roast, stir to mix, then cover and continue to cook over medium low heat, stirring occasionally to prevent sticking. Add the sliced mushrooms, and stir to blend together.
  • 5. Add the remaining left over veggies, & tomato paste.
  • 6. Then add the Beer, or may use a red wine if desired. Add the frozen peas. Continue to cook over low heat.
  • 7. Now add the beef broth, Au Jus and stir to blend. Add the cold mashed potatoes, and stir to blend in with other ingredients. At this point I had to switch to a larger pot. I continued to let it cook over low heat , stirring occasionally to prevent it from sticking. I did not need to add any additional spices, but you can if desired.
  • 8. The beef stew cooked for a total of about 2 hours. I made a BACON & CARAWAY CRUSTY BREAD TO SERVE WITH THIS STEW. I will post the recipe, if you would like to try it. It is a simple RUSTIC BREAD that DOES NOT USE YEAST, & ONLY TAKES 45 MINUTES TO BAKE. It was perfect with this stew.
  • 9. This is the larger pot I had to switch too, after adding the cold mashed Potatoes.
  • 10. A large bowl of this stew , on a Rainy day like today, with a warm piece of Crusty Bread and it hits the tummy just right.

STOVE TOP SIRLOIN



Stove Top Sirloin image

Sirloin steak cooked in the skillett. It's an easy and delicious tasting meal. I prefer to cook it with pasta, but it'll go good with just about anything.

Provided by Danielle K.

Categories     Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb top sirloin steak
2 tablespoons canola oil
1/2 onion, diced
1/2 cup water
1 chicken bouillon cube
2 tablespoons yellow mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon adobo seasoning
1/2 teaspoon garlic powder

Steps:

  • Cut Steak in half.
  • Brown in skillet on medium heat with canola oil.
  • Remove steak from skillett.
  • Add the rest of the ingredients.
  • Bring to a boil.
  • Add the steak and let simmer for 20 minutes or until steak is done to your liking.
  • Remove and serve with onions and sauce on top of the steak.

Nutrition Facts : Calories 888, Fat 66.2, SaturatedFat 21.3, Cholesterol 222.4, Sodium 629.9, Carbohydrate 4.9, Fiber 0.6, Sugar 2.3, Protein 64.6

SIRLOIN TIP STEAK (THIN SLICED)



Sirloin Tip Steak (Thin Sliced) image

To fully enjoy beef sirloin tip steak cooked on the stove top or the grill make sure it is sliced thin and tenderized. Mix the marinade and let it spend some quality time soaking up the flavors before you sear it.

Provided by Craft Beering

Categories     Cooking Tips and How Tos

Number Of Ingredients 9

1 lb beef sirloin tip steak, thin sliced, blade tenderized*
3 tbsp soy sauce
1 tbsp brown sugar
5 tsp rice vinegar (or another mild vinegar)
3 tbsp vegetable oil**
2 cloves garlic, minced
3 green onions
salt and pepper, to taste for seasoning
toasted sesame seeds (optional), for garnish

Steps:

  • 1. Dissolve the brown sugar in the rice vinegar. Thinly slice the whites and light green parts of the onions (reserve the greens to use as garnish). Add them to the vinegar and sugar, add the garlic, soy sauce, vegetable oil and mix everything. 2. In a non-reactive container or plastic bag thoroughly coat the sirloin tip steak with marinade. Place in the refrigerator and let marinate for 6 hrs or up to 24 hrs (with this beef cut longer is better). 3. When ready to cook, bring the steak to room temperature. Scrape off the marinade and discard, lightly season with salt and pepper. 4. Heat a grilling pan or cast iron skillet over medium-high for about 2-3 minutes. Add a bit of cooking oil and sear the thin sliced sirloin tip steaks for about 1-2 minutes per side, depending on how large their surface. Alternatively, heat your grill to medium-high and cook for 1-2 minutes on each side. 5. Rest the seared steaks loosely covered with foil to keep warm, about 4-5 minutes. Cut against the grain for a more tender bite of beef. Serve spinkled with sesame seeds and the reserved green onion (sliced small and on the diagonal).

Nutrition Facts : Calories 584 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 158 milligrams cholesterol, Fat 40 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 924 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

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