Sirloin....what tastes best?!
Answers: whats the best way to cook sirloin steak... in the oven or fried? what temp and for how long? thanks
Try the following
Pan-fried sirloin steak with shallots, celeriac puree, wild mushrooms and madeira cream sauce
For the celeriac purée
25g/1oz unsalted butter, plus a little extra
? onion, chopped
1 stick celery, chopped
pinch salt
250ml/9fl oz milk
few drops concentrated chicken bouillon
250ml/9fl oz water
300g/11oz celeriac, peeled and chopped
pinch ground white pepper
For the madeira cream sauce
50g/2oz butter, plus a little extra
3 shallots, 2 sliced, 1 finely chopped
pinch salt
50g/2oz button mushrooms, sliced
2 sprigs fresh thyme
110ml/4fl oz madeira
150ml/6fl oz hot chicken stock
150ml/6fl oz double cream
salt and freshly ground black pepper
125g/5oz mixed wild mushrooms
For the roasted shallots
25g/1oz butter
20 shallots, peeled and blanched
salt and freshly ground black pepper
2 tbsp sherry vinegar
For the steak
4 x 200-250g/7-9oz sirloin steaks
salt and freshly ground black pepper
25g/1oz unsalted butter, plus a little extra
1 tbsp vegetable oil
For the spinach
knob of butter
200g/7oz baby spinach leaves
salt and freshly ground black pepper
Method
1. For the celeriac purée, heat a saucepan and add the butter, onions, celery and salt. Fry gently for 2-3 minutes.
2. Add the milk, chicken bouillon and water, then the celeriac and white pepper. Bring to the boil, then reduce to a simmer and cook for 30 minutes.
3. Remove from the heat and allow to cool slightly. Press the mixture through a colander into a bowl and beat well until smooth. Transfer to a blender and blend to a very fine purée.
4. Return the purée to the pan, add a little butter and taste to check the seasoning. Set aside and keep warm.
5. For the madeira cream sauce, heat a frying pan, add 25g/1oz of the butter, the two sliced shallots and a pinch of salt and cook over a low heat until the shallots are transparent.
6. Add the button mushrooms and continue cooking until they are slippery in texture, then add the thyme.
7. Add the madeira and simmer until reduced by half.
8. Add the chicken stock and reduce by half again, then add the cream and reduce this by half.
9. Stir in the remaining butter, then pass the mixture through a fine sieve into a clean pan and season with salt and freshly ground black pepper. Set aside and keep warm.
10. For the roasted shallots, heat the butter in a heavy-based pan. Add the blanched shallots and season with salt and freshly ground black pepper. Fry gently until the shallots are softened and coloured.
11. Increase the heat slightly, add the sherry vinegar to the pan and stir with a wooden spoon, scraping up the bits from the bottom of the pan. Set aside.
12. For the steaks, season the steaks on both sides with salt and freshly ground black pepper.
13. Heat a frying pan until very hot. Add the butter, vegetable oil and steaks and cook for 2-4 minutes on each side, depending on how you like your steaks cooked. Remove the steaks from the pan and leave to rest on a tray for a few minutes.
14. Pour off the excess fat from the pan the steaks were cooked in. Add a splash of water to the pan and pour in the madeira cream sauce. Bring to the boil and reduce to a sauce consistency, then set aside.
15. In a separate frying pan, heat a knob of butter and gently fry the finely chopped shallot until softened but not coloured. Add the wild mushrooms and fry gently until softened. Add the wild mushroom mixture to the madeira cream sauce.
16. In the same pan as the shallots and mushrooms were cooked in, heat a little butter and gently cook the spinach until wilted. Season, to taste, with salt and freshly ground black pepper.
17. To serve, divide the spinach among four serving plates. Slice the steaks and fan out on top of the spinach.
18. Using a large spoon, place a teardrop-shaped smear of celeriac purée onto each plate.
19. Place five roasted shallots onto each plate and spoon the mushroom and madeira cream sauce over the meat.
or Steak and chilli bean wrap with chunky guacamole and sour cream
For the chilli con carne:
1 tbsp olive oil
1 large onion, chopped
2 tsp dried chilli flakes
400g/14oz can kidney beans, drained and rinsed
400g/14oz can chopped tomatoes
150ml/? pint red wine
2 garlic cloves, crushed
15g/?oz plain chocolate (minimum 70% cocoa solids) roughly chopped
salt and freshly ground black pepper
2 x 225g/8oz sirloin steaks
1 tsp olive oil
freshly ground black pepper
chilli oil to finish
serve with
150ml/? pint sour cream
? iceberg lettuce, finely shredded
hot flour tortillas
Method
1. In a large pan, heat the oil. Add the onion and fry for 5-6 minutes until golden.
2. Stir in the chilli flakes, kidney beans, chopped tomatoes, wine and garlic.
3. Bring to the boil and simmer for 15-20 minutes.
4. Just before serving, heat a griddle pan until very hot.
5. Brush the steaks with the olive oil and season with freshly ground black pepper.
6. Sear the steaks for 2-3 minutes on each side for medium rare and longer if you prefer your meat more cooked.
7. Remove from the pan and drizzle with the chilli oil and leave the steaks to rest before slicing on the diagonal.
8. Stir the chocolate in to the chilli con carne.
9. Meanwhile, while the meat is resting, divide the lettuce between four large plates.
10. Lay the steak slices on top and spoon the piping hot chilli stew to one side.
11. Spoon a dollop of sour cream on top. Hand round the chunky guacamole and tortillas.
or Peppered sirloin steak
For the sprouts
400g/14oz Brussels sprouts
55g/2oz butter
salt and freshly ground black pepper
For the steaks
10g/?oz black peppercorns, crushed
4 x 220g/7oz sirloin steaks
salt
1 tbsp olive oil
100ml/3?fl oz red wine
55g/2oz butter
Method
1. Place the Brussels sprouts in a large saucepan of boiling salted water and blanch for 2-3 minutes. Drain and place in ice-cold water to refresh.
2. Cut the sprouts in half and remove the outer leaf.
3. Heat a large frying pan. Add the butter and Brussels sprouts and sauté for two minutes, seasoning with salt and freshly ground pepper, to taste.
4. Meanwhile, for the steaks, sprinkle the crushed peppercorns over a large plate. Press each steak into the crushed pepper, then season both sides with salt.
5. Heat the olive oil in a large frying pan, add the peppered steaks and cook for two minutes on each side, until browned or cooked to your liking. Remove from the pan and set aside to rest.
6. Add the red wine and the butter. Stir and scrape with a wooden spoon to deglaze the pan and melt the butter then remove from the heat.
7. To serve, divide the Brussels sprouts between four serving plates, then place the steaks on top. Spoon the wine sauce over the beef and serve immediately.
Grilled for four minutes a side. Aim for pink in the middle, its in the fats and the blood that the real flavour is held.
Hi, if you have a griddle pan that is the best way. How long to cook it depends on how you want the steak cooked. I have mine blue, 40 seconds each side.
I've got one of those lean mean fat grilling machines, I tend to pop mine in there :) as it's quick n easy :) takes about 6-7ish mins. Pop it in keep checking and it's done.
Grilled!! Nice and hot grill and it all depends on how you like your steak! I sort of wave mine at the heat and if it still moos when I poke it then its done (thats rare!)
Top sirloin or sirloin strip -tender- fast and hot in a pan - pink or rare.
Sirloin tip - tough - I would stew it, slice thin for stir fry or turn it into texas chili or curry.
What kind of sirloin?
Grill or a health grill, like a George Forman. Low temp for a few minutes each side depending on how thick and how well done you like it. Enjoy
grilled for two minutes so when you press it with a spoon blood comes out.serve with a pepper sauce.
ive never tasted sirs loin, ive led a sheltered life
fried with onoins black pepper
get a wok and put some cooking wine in it and a bit of pepper and it taste lovely but the way i do catering in collidge so i know how to cook lol X
If you have one of the George Foreman grills or similar 3 mins and turn it over for another 2-3 mins max gives you the most beautiful steak. Fully cooked but slightly pink in the middle, not at all raw and very tender. Failing that I would recommend you do it in a griddle frying pan preferably and keep turning for about 6 - 8 mins depending on how well cooked you like it. Moderate heat though or it will burn on the outside and be raw inside
On a George Foreman grill. I cook mine for just a couple of minutes as I like it rare.
Cooked over a wood fire about 5 minutes on each side. Serve with a mushroom sauce and lots of proper fat chips and a dab of Dijon Mustard.
Well grilled is best but you can cook on stove or in oven too..Pan fry in skillet with 2 tbs butter..cook on med high for 4 minutes each side for med rare.. 1 minute more for med and 2 for well done..in oven cook on broil with a few pats of butter on each side..cook for the same amount of time..the problem with cooking on stove and in oven is it will splatter..so if you have a grill use it..to season use salt , pepper and Worcestershire sauce on each side 30 mins before cooking..after cooking let meat stand for 5 minuets to let juices flow back in meat..
In an oven, Better to bake it, and get rid of some of the fat and cholesterol, that can be harmful in future years to come, this! is a way to extending the life, and it is much healthier.
definitely grilled. i prefer mine medium to well done. i used to like it well burnt.
it's gotta be grilled lol.
i like it grilled
If it is a good quality Sirloin and not cheap imported meat Brazilian or Argentinian (tough):
Try a 28 day matured Scottish Sirloin, far nicer.
For a 'medium' steak.
Have meat at ROOM TEMPERATURE before cooking.
Salt BOTH SIDES with course sea salt.
Heat griddle pan very hot - NO OIL.
Place and LEAVE IT for 4 minutes without moving.
Turn and LEAVE IT for another 3 minutes.
Rest on a plate for 2 minutes.
Serve warm, not sizzling hot.
Guaranteed to be the best you've ever had...unless you can flame grill.
(A matured Rib Eye is slightly better)
Grilled medium rare.
The absolute best taste comes from barbecuing it, but it isn't always practical.
The next best option, which is still lovely, is to fry it either in a normal pan or on a griddle pan.
With sirloin, the best way to serve it is well done on the outside (I rather like it a little burnt), but still pink in the middle. To achieve this you need to get the pan as hot as you possibly can before putting the meat in. It depends on the thickness of the meat and how hot your pan is - but I'd say anywhere from 2-5 minutes each side is about right. Let it sit for about 5 minutes before serving (put it somewhere warm, or stick a bit of foil over it) - this allows the juices to spread and improves the texture.
You can also cook sirloin steak in the oven, under the grill or on a George Foreman. However, I've always found it impossible to get any of these hot enough to get the meat nicely browned before the inside is cooked through. The more you cook sirloin, the tougher it gets.