Best 9 Sirloin Steak N Onions Recipes

SIRLOIN STEAK 'N ONIONS

Steps:

• Position broiler rack so that top of meat in pan will be 4" from the heat source; OR Cook on grill, preheat broiler or grill.
• Combine oil, minced onion, 3/4 teaspoon Garlic, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper, brush over one side of steak.
• Place steak on grill seasoned side up, Broil 12 to 15 minutes with-out turning for medium-rare or cook on grill to your liking.
• In large skillet melt 1 tablespoon butter over medium-high heat.
• add onions and shallot.
• Cover; cook, stirring occasionally, until softened 5 minutes.
• Uncover; cook, stirring occasionally, until lightly browned, 5 minutes.
• Stir in remaining garlic powder, rosemary, salt and pepper.
• Add wine and broth; cook until liquid is reduced by half, 5 to 10 minutes.
• Stir in remaining butter into onion sauce; serve over Steak and Mashed Potatoes.

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

PAN-ROASTED SIRLOIN WITH ONIONS AND PEPPERS

Steps:

• Rub steak with ground pepper and season with 1/4 teaspoon salt.
• Heat a large, heavy skillet (I use my old cast iron skillet) over medium-high heat; when hot, add 1 tablespoon of the oil, then add the steak.
• Cook about 7 minutes per side for medium-rare; remove from skillet and place on a serving platter, cover loosely with foil and keep warm.
• Pour off any fat from skillet and add remaining 2 tablespoons of the oil; add onions to the skillet, saute about 4 minutes, or until soft and slightly browned; add sliced peppers, garlic and basil; saute about 10 minutes, or until the peppers are soft.
• Add balsamic vinegar and give it a few stirs.
• Slice the steak into 1/2-inch thick, diagonal slices; dump the onion/pepper mixture on top of the steak slices and dig in.

GRANNY'S STEAK AND GRAVY

Steps:

• Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.

SIRLOIN STEAK WITH SPINACH AND ONIONS

Steps:

• Preheat broiler on high with a large ovenproof cast-iron skillet on a rack 4 inches below element. Season steak with salt and pepper; let stand 10 minutes. Meanwhile, stir together olives, sun-dried tomatoes, and 1 tablespoon each oil and vinegar.
• Swirl 1 tablespoon oil into hot skillet. Add steak and broil until browned (do not flip), 6 to 7 minutes for medium-rare. Transfer to a cutting board; loosely cover to keep warm. Combine onion and 2 tablespoons oil in skillet; season. Broil, stirring a few times, until tender and golden brown in places, 10 to 12 minutes. Add 3 tablespoons vinegar; broil until mostly evaporated, about 1 minute.
• Remove skillet from broiler. Toss spinach with onion in skillet, a few handfuls at a time, until just wilted; season. Slice steak and serve with spinach and onion, olive relish, and bread and butter.

SIRLOIN STEAK

Steps:

• Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

PAN-SEARED STEAK AND ONIONS

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

SIMPLE SIRLOIN STEAK

Steps:

• Remove the steaks from the fridge about 30 mins before you plan to cook, so they're closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
• When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

SIRLOIN TIP STEAK WITH ONIONS & PEPPERS

Steps:

• 1. Freeze Sirloin Tip steaks partially so it can be sliced easily into thin slices. I like to slice steaks on the bias.
• 2. These are the main spices. plus the addition of paprika.
• 3. Slice the peppers and onions into desired size. Set aside until needed.
• 4. Next combine all of the spices in a small bowl then blend together and sprinkle liberally over sliced steak. Allow to sit at room temperature for at least 45 minutes to allow the flavors to blend together.
• 5. In the meantime Cook rice according to package directions, and set aside till needed after meat has finished cooking.
• 6. Add olive oil to large skillet, and heat over medium high heat, add enough of the thin sliced meat to cover bottom of skillet, and brown on all sides. Do not over crowd skillet, remove to a large platter. Repeat as needed until all of the beef is cooked. Set aside till needed.
• 7. Now add the sliced veggies to the skillet and cook until crisp tender. Add additional olive oil if needed.
• 8. Add meat back into skillet with veggies and continue to cook together. Add in the drained sliced mushrooms, stir to blend together.
• 9. Continue cooking meat mixture over low heat, & make a slurry of the reserved mushroom liquid combined with the flour in a small bowl, then pour over the beef mixture, and allow to simmer over low heat. Add in additional beef broth or water if needed to prevent meat from sticking to skillet. adding just enough liquid to make a thin gravy. Serve over cooked rice or noodles. Garnish with chopped green onion tops or chive. ENJOY