Best 7 Breaded Sirloin Steaks Recipes

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Indulge in the delectable flavors of breaded sirloin steaks, a culinary masterpiece that seamlessly blends the rustic charm of classic steakhouse fare with the crispy, golden allure of a well-seasoned breadcrumb coating. This dish promises a symphony of textures and flavors that will tantalize your taste buds and leave you craving for more.

The journey begins with the selection of high-quality sirloin steaks, renowned for their inherent tenderness and rich beefy flavor. Generously coated in a savory blend of herbs, spices, and seasoned breadcrumbs, these steaks are then meticulously seared to perfection, achieving a beautiful golden-brown crust that encases the juicy, flavorful interior. The result is a steak that boasts a delightful contrast between its crispy exterior and tender, succulent core.

Accompanying the breaded sirloin steaks is a trio of tantalizing sauces, each offering a distinct culinary adventure. The classic demi-glace, with its rich, velvety texture and deep, savory flavor, provides a luxurious complement to the steak's robust character. For those who crave a touch of tang and spice, the zesty chimichurri sauce, crafted from a vibrant blend of fresh herbs, garlic, and olive oil, adds a lively kick. And for those seeking a creamy, comforting embrace, the decadent béarnaise sauce, made with clarified butter, egg yolks, and a hint of tarragon, offers a velvety richness that elevates the steak to new heights.

Whether you prefer your steak seared, grilled, or pan-fried, this recipe provides detailed instructions for achieving the perfect cooking method, ensuring that every bite is a delightful experience. The accompanying sauces are also versatile, offering endless possibilities for customization and exploration. From classic steakhouse sides like mashed potatoes, grilled asparagus, and sautéed mushrooms to more contemporary pairings like roasted Brussels sprouts, quinoa pilaf, and grilled pineapple, the options are limitless.

So embark on this culinary journey and discover the irresistible allure of breaded sirloin steaks, a dish that embodies the essence of culinary excellence. With its combination of tender, flavorful steak, crispy breadcrumb coating, and a trio of delectable sauces, this recipe promises an unforgettable dining experience that will leave you and your guests savoring every bite.

Here are our top 7 tried and tested recipes!

BREADED STEAKS



Breaded Steaks image

This homespun, stick-to-your-ribs steak supper was always a favorite with us kids. Mom coated tender steaks with lightly seasoned bread crumbs and fried them in oil until golden brown. -Gina Mueller, Converse, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 pounds beef top sirloin tip steaks
1/2 cup all-purpose flour
2 large eggs
1 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (15 ounces) seasoned bread crumbs
1/4 cup canola oil

Steps:

  • Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.

Nutrition Facts : Calories 478 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 968mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.

BREADED SIRLOIN STEAKS



Breaded Sirloin Steaks image

Make and share this Breaded Sirloin Steaks recipe from Food.com.

Provided by MizzNezz

Categories     Meat

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb sirloin steak
1/4 cup flour
2 eggs
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry Italian breadcrumbs
1/4 cup oil

Steps:

  • Cut steaks to serving size pieces.
  • Flatten slightly.
  • Coat with flour.
  • Mix eggs with milk, salt and pepper.
  • Dip floured steaks in egg mixture.
  • Next dip steaks in bread crumbs.
  • Cook in oil on med-hi for 3-4 minutes each side to desired doneness.

Nutrition Facts : Calories 557.1, Fat 33.8, SaturatedFat 9.8, Cholesterol 184.8, Sodium 935.5, Carbohydrate 28.9, Fiber 1.7, Sugar 1.8, Protein 32.7

ITALIAN MARINATED SIRLOIN STEAK



Italian Marinated Sirloin Steak image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h5m

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, grated
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons honey
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 2-pound top sirloin steak (1 1/2 to 2 inches thick)

Steps:

  • Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
  • Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
  • Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.

BREADED STEAK (BISTEC EMPANIZADO)



Breaded Steak (Bistec Empanizado) image

We usually eat this at Lila's Restaurant & it served with julienned fried potato sticks, maduros(fried ripe plantains) and white fluffy rice, a Cuban regular with all meals. I ususally ask for tomato and avocado slices with my steak. Delish! Allow the meat to marinate in special mixture overnight. These make wonderful sandwiches and it can also be eaten cold.

Provided by Manami

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 steaks, 1/4 inch thick
1 chopped onion
3 garlic cloves, minced
1/4 cup orange juice, sour orange juice (or 1/8 cup orange juice & 1/16 cup lemon juice & 1/16 cup lime juice)
1/8 teaspoon dried oregano
1/8 teaspoon peppercorn, smashed
1/8 teaspoon paprika, Spanish
1/8 teaspoon salt
4 eggs
1 cup ground cracker meal, salted to taste
flour
olive oil

Steps:

  • Sprinkle steaks with chopped onion, minced garlic, "sour" orange juice or alternative mix, and salt.
  • Rub into meat and cover.
  • Place in the refrigerator & allow to marinate overnight.
  • In bowl, beat the eggs - place flour on a plate, & breadcrumbs on another plate.
  • Season with the seasonings and dip the steaks into eggs, then roll into flour cover lightly, then back into egg mixture and then into breadcrumbs and cover both on sides.
  • Heat oil in skillet on medium heat and fry steak on both sides, until golden brown - don't overcook.

Nutrition Facts : Calories 286.3, Fat 11, SaturatedFat 3.9, Cholesterol 265, Sodium 246, Carbohydrate 8, Fiber 0.7, Sugar 2.8, Protein 36.6

SIRLOIN FRIED STEAK



Sirloin Fried Steak image

"I've been the chief cook ever since I moved in with my father, says Judy Yackey of Kalispell, Montana. "With its crispy coating, this southern specialty is his favorite meal. He loves it with mashed potatoes."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound beef top sirloin steak (1/2 inch thick)
1/4 cup all-purpose flour
1/4 cup seasoned bread crumbs
1 egg
2 teaspoons water
3 tablespoons canola oil
COUNTRY GRAVY:
2 tablespoons all-purpose flour
1-1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, whisk egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs., In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm., For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.

Nutrition Facts : Calories 596 calories, Fat 33g fat (6g saturated fat), Cholesterol 188mg cholesterol, Sodium 600mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 1g fiber), Protein 37g protein.

MILANESAS (BREADED SIRLOIN)



Milanesas (Breaded Sirloin) image

This recipe is from Taste of Home submitted by a lady raised in Argentina. It is delicious, if it isn't over cooked.

Provided by keen5

Categories     Steak

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

2 eggs
1/2 cup milk
1 cup seasoned bread crumbs
3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese
2 tablespoons minced fresh parsley
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 lbs boneless beef top sirloin steaks, cut into 1/4 inch slices (1-1/2" thick)
oil (for frying)
4 medium ripe tomatoes, sliced
8 ounces sliced mozzarella cheese
lemon wedge

Steps:

  • In a shallow bowl, whisk the eggs and milk.
  • In another shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper.
  • Dip steak in egg mixture, then coat with the crumb mixture.
  • In a large skillet, heat 1/2" of oil.
  • Brown steak over medium-high heat for 2-3 minutes on each side or until meat reaches desired doneness (keep in mind that the longer it is cooked, the tougher it gets).
  • Drain on paper towels.
  • Transfer to a baking sheet.
  • Top beef with tomato, then cheese slices.
  • Broil 4" from the heat for 1-2 minutes or until cheese is melted.
  • Serve with lemon wedges.

Nutrition Facts : Calories 339.5, Fat 14.2, SaturatedFat 6.7, Cholesterol 140.9, Sodium 635.7, Carbohydrate 14.5, Fiber 1.5, Sugar 2.9, Protein 36.9

BREADED SIRLOIN STEAK IN GRAVY



Breaded Sirloin Steak in Gravy image

Make and share this Breaded Sirloin Steak in Gravy recipe from Food.com.

Provided by carolinerenee

Categories     Meat

Time 5h35m

Yield 4 serving(s)

Number Of Ingredients 5

1 large sirloin steak
salt & pepper
3/4 cup flour
1/4 cup butter or 1/4 cup Butter Flavor Crisco
1 cup water

Steps:

  • Trim fat from steak and cut steak into smaller portions (should get about 5 or 6 small steaks) Salt and Pepper the steak as heavily as you prefer, and roll in the flour.
  • Preheat Butter at Med High heat.
  • Cook steak on one side until seared and brown, then flip steak and sear on other side for just about a minute to seal in the juices.
  • Turn heat down to low and add water.
  • Cover and cook at low heat for 1 to 1 1/2 hours.
  • put meat on serving plate and mix gravy that is in the pan together and serve on mashed potatoes.
  • Gravy should be thick enough but if desired add a little more flour to gravy and heat until gravy is as thick as desired.
  • Quick note: I recommend using a non stick fry pan so as one reviewer mentioned you don't have trouble with the flour sticking to the pan.

Tips:

  • To achieve a crispy, golden-brown coating, ensure that the steaks are coated evenly in breadcrumbs before pan-frying.
  • Use a meat mallet or tenderizer to flatten the steaks to an even thickness. This will help them cook evenly and prevent overcooking.
  • To prevent the steaks from sticking to the pan, use a well-seasoned cast-iron skillet or a non-stick pan.
  • Heat the oil over medium-high heat before adding the steaks. This will help create a nice sear on the outside of the steaks.
  • Cook the steaks for 3-4 minutes per side, or until they reach an internal temperature of 145°F for medium-rare or 160°F for medium.
  • Let the steaks rest for 5-10 minutes before serving. This will allow the juices to redistribute throughout the steaks, resulting in a more tender and flavorful steak.

Conclusion:

Breaded sirloin steaks are a delicious and easy-to-make meal that can be enjoyed for lunch or dinner. By following the tips and instructions provided in this recipe, you can create a crispy, golden-brown steak that is juicy and flavorful. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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