Sirloin steak... What to do with it?

Put some Kosher Salt and Pepper on it and grill it up!

maybe fajitas? you would get losof veiigies in.

Grill it! Fresh meat is good for you in the right proportions!

Yum, grilled sirloin - my favorite. I prefer the flavor and chew of sirloin to the 'premium' cuts.

There's an awesome recipe for steak burritos and you can use any kind of steak.

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Steak Burrito

4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients
1/2 cup prepared fresh salsa
1/2 cup water
1/4 cup instant brown rice
1 15-ounce can black beans, preferably low-sodium, rinsed
12 ounces strip steak, trimmed and thinly sliced crosswise
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
4 8-inch tortillas, preferably whole-wheat (I love the La Tortilla 100 calorie with 8 grams fiber or Carb balance medium tortillas)
1/2 cup shredded sharp Cheddar cheese
1/4 cup prepared guacamole
2 tablespoons coarsely chopped fresh cilantro

Preparation
Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.
Meanwhile, sprinkle steak with pepper. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.
Nutrition
Per serving: 471 calories; 16 g fat ( 6 g sat , 5 g mono ); 63 mg cholesterol; 49 g carbohydrates; 0 g added sugars; 31 g protein; 7 g fiber; 600 mg sodium; 279 mg potassium.

Steak Burrito

4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients
1/2 cup prepared fresh salsa
1/2 cup water
1/4 cup instant brown rice
1 15-ounce can black beans, preferably low-sodium, rinsed
12 ounces strip steak, trimmed and thinly sliced crosswise
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
4 8-inch tortillas, preferably whole-wheat
1/2 cup shredded sharp Cheddar cheese
1/4 cup prepared guacamole
2 tablespoons coarsely chopped fresh cilantro

Preparation
Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.
Meanwhile, sprinkle steak with pepper. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.
Nutrition
Per serving: 471 calories; 16 g fat ( 6 g sat , 5 g mono ); 63 mg cholesterol; 49 g carbohydrates; 0 g added sugars; 31 g protein; 7 g fiber; 600 mg sodium; 279 mg potassium.

I've got a better idea...................send it to me for my dinner :bigsmile:

martyxxx

Grill it - I would add garlic salt and pepper and you could add worcestershire sauce if you like.

In a glass baking dish, mix up:

1 TBS Dijon Mustard
1 TBS BAlsamic Vinegar
1 TBS Crushed Garlic
1 TBS OLive Oil
1 TBS Soya Sauce
1 TBS Worstershire sauce

Poke the steak all over with a fork and coat both sides in mix then marinade in fridge 4 hours, or on countertop 30 mins.

Place on a hot grill (500 Degrees) 3 1/2 mins/ side, flipping 4 times (for 1" Medium Steak.

After removing from grill, tent with foil 5 mins.....then sit back and enjoy a perfect steak with a glass of Red on the side. :-)

If you poke the steak with a fork all the juices will run out while cooking it :noway:

That's true if you poke it while it's cooking, but not if you poke it before cooking for a marinade.

Ellie Krieger has a recipe for a mushroom and barley soup that has sirloin in it. Granted it is August and you might not want soup or have the time to make it but it is delicious!

Beef and Mushroom Barley Soup
Source: From The Food You Crave by Ellie Kreiger, page 89

4 tsp olive oil
3/4 pound beef stew meat (preferably from the shank), cut into 1/2-inch pieces - I use sirloin
1/4 tsp salt, plus more to taste
Pinch of freshly ground black pepper, plus more to taste
1 medium yellow onion, diced (about 1 1/2 cups)
8 ounces button mushrooms, coarsley chopped
2 medium carrots, diced (about 1/2 cup)
2 stalks celery, diced (about 1/2 cup) (I OMITTED)
2 cloves garlic, minced (about 2 tsp)
6 cups low-sodium beef broth
1 (14.5 ounce) can no-salt added diced tomatoes, with their juices
1/2 cup hulled or pearled barley
1 Tbsp coarsely chopped fresh thyme or 1 tsp dried
1/4 cup chopped fresh flat-leaf parsley

In a large soup pot, heat 2 tsp of the oil over medium-high heat. Sprinkle the meat with the salt and pepper. Add the meat to the pot and brown on all sides, about 5 minutes total. Transfer the meat to a paper towel-lined plate and set aside.

Add the remaining 2 tsp oil to the pot. Add the onions and mushrooms and cook over medium-high heat, stirrign, until softened, about 5 minutes. Add the carrots, celery, and garlic and cook for 5 minutes more, stirring occasionally. Add the broth, tomatoes, browned meat, barley, and thyme adn bring to a boil. Reduce the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 50 minutes. Taste and season with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley.