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Follow these steps to make Salt Creek Grille Princeton's delicious Brandt Beef Top Sirloin Salad, just in time to...
Follow these steps to make Salt Creek Grille Princeton's delicious Brandt Beef Top Sirloin Salad, just in time to celebrate national BBQ month!
Toasted Cumin Vinaigrette
- 3 Tablespoons Cumin, ground-toasted over low heat until brown and fragrant
- 1/2 Cup Dijon Mustard
- 4 Cups Olive Oil
- 1/2 Cup Rice Wine Vinegar
- 1/2 Cup Chopped Garlic
- 1/2 Cup Chopped Shallots
- 1 bunch of chopped Cilantro
- 1 bunch of chopped Chives
- 1 bunch of chopped Parsley
- 1 Top Sirloin Steak
- Asian BBQ Rib Marinade
- 2 Cups Arugula
- 2 Ounces Cucumbers
- 3 Heirloom Tomatoes, quartered
- 2 Ounces grilled Red Onion slices (1/4 inch thick)
- 2 Ounces Roasted Red Peppers, sliced
- 2 Ounces sliced Fennel, sliced paper thin and kept in water
- Focaccia Croutons
- Olive Oil
Calories Per Serving416
Folate equivalent (total)15µg4%
Cooking Top Sirloin Steak
How to cook steak depends very much upon the cut you choose. Top Sirloin steak is always a favorite steak choice, prized for its hearty beef flavor. The best way to cook top sirloin steak is on the grill. But pan-seared top sirloin steak is also exceptional, and you can broil top sirloin steak in the oven as well. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Use a meat thermometer and you can be sure your steaks are cooked to perfection!
Beef Grading 101
This steak is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.
All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.
Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.
Best Skillet Steak Recipe for Top Sirloin At Home
Best Skillet Steak is for those who want that steakhouse flavor without the high price. You won’t need a grill for this simple recipe, but if you have one, go for it! The secret is all in the preparation, method, and finish. There is no marination time nor special ingredients required, so this is the perfect choice for a no-hassle, yet elegant meal at home.
I prefer top sirloin steak because of its rich, beefy flavor. Some folks complain that top sirloin is too chewy. It is important to select the right steak. Do not be fooled by a lean cut with a rich, red color. Look for a piece that is well-marbled with thin streaks of fat throughout. The color should be more pinkish than red. The redder the meat, the leaner (read tougher) it will be. However, if you are not so lucky as to find such a slice, consider tenderizing with my favorite meat tenderizer. It doesn’t take long and will make a world of difference in the end result.
The steak should be at room temperature before it goes into the skillet. Take it out of the refrigerator, season as below, and let it rest on the counter until it is no longer cool to the touch, usually around 15 minutes. This resting period also allows the seasoning to penetrate. Resting after cooking is also an important step.
• You Might Also Like: London Broil Recipe
Never pierce the meat or cut into it to determine doneness. Doing so allows all of those tasty juices to drain out, resulting in a dry and tasteless steak. Get into the habit of feeling the meat by pressing gently in the center with your tongs. The harder the meat feels, the more done it is. Medium-rare is the optimum doneness for a good steak. It should give a little when pressed with the tongs, and feel like the fleshy part of your hand between your outstretched thumb and fore-finger. No matter how prime the steak, the longer you cook it, the tougher it will become.
The type of skillet is also important. You just can’t get a good sear with a non-stick pan. A hard-anodized or cast iron skillet is the best friend of a steak cooked on the stove-top. If you have one with a ridged bottom, all the better.
Read on for the secret tip used by restaurants to add even more flavor. Let’s get cooking that juicy steak!
Best Skillet Steak Recipe
1 pound beef sirloin steak, 1-inch thick (The weight doesn’t really matter — it’s all about the preparation and method. See Notes.)
1 Tablespoon (about) Worcestershire sauce
Freshly ground black pepper
1/2 teaspoon (about) vegetable or olive oil
1 teaspoon (about) butter, at room temperature
Spread a think layer of Worcestershire sauce on each side of the steak, and rub it in with your fingers. Sprinkle lightly with the garlic and onion powders. Then sprinkle more generously with the salt, which will help give a good crust and sear in the juices. Lastly, a healthy dose of freshly ground pepper or crushed black pepper.
Let the steak rest until it reaches room temperature and is no longer cool to the touch, about 15 minutes.
• You Might Also Like: Steak Burrito Bowl Recipe
Place a hard-anodized or cast iron skillet over medium-heat and let it get very hot. A drop of water should immediately sizzle and evaporate away when it is hot enough. Add the oil to the pan and swirl to coat the surface. Place the seasoned steak in the pan and sear until it is almost blackened before turning. Cook to desired doneness, preferably medium-rare. (See my comments above.)
Removed the steak to a platter, and smear the top with the butter. Let rest for at least 5 minutes to allow the juices to reabsorb into the fibers before cutting. (These are the restaurant’s secrets to a flavorful steak.) Slice into strips to serve, or cut into serving pieces.
Best Skillet Steak goes great with a traditional baked potato, Garlic Cheese Hasselback Potatoes, or Mashed Potatoes.
Best Skillet Steak Recipe Photo © 2017 Peggy Filippone
• Of course, other more tender cuts of beef may be substituted for sirloin, such as T-bone, strip steak, or rib-eye.
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 2 ears corn, shucked
- ½ cup whole-milk plain Greek yogurt
- 3 tablespoons fresh lime juice
- 2 tablespoons minced red onion
- 2 tablespoons olive oil, divided
- 2 teaspoons honey
- 1 ½ teaspoons minced garlic
- 1 ¼ teaspoons ground pepper, divided
- 1 teaspoon salt, divided
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- 1 pound sweet potatoes (2 medium), peeled and cut into 1/4-inch planks
- 1 pound top sirloin steak, trimmed
- 1 cup halved cherry tomatoes
- 1 cup frozen lima beans, thawed
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
Bring 3/4 cup water to a boil in a large skillet over medium-high heat. Add green beans cover, reduce heat to medium-low and steam for 5 minutes. Drain and transfer to a large bowl.
Fill the now-empty skillet with 2 inches of water and bring to a boil. Add corn to the boiling water cover, turn off heat, and steam for 8 minutes. Drain the corn and transfer to a cutting board let cool. Cut the kernels from the cobs and transfer to the bowl with the green beans.
Meanwhile, whisk yogurt, lime juice, onion, 1 Tbsp. oil, honey, garlic, and 1/4 tsp. each pepper and salt in a small bowl.
Combine chili powder, cumin, garlic powder, and the remaining 1 tsp. ground pepper and 3/4 tsp. salt in a small bowl.
Preheat grill to medium-high (see Tip). Clean the grill grate with a long-handled wire brush.
Brush both sides of sweet potatoes with the remaining 1 Tbsp. oil, then season with half of the spice mixture. Rub the remaining spice mixture all over steak. Grill the sweet potatoes until fork-tender, 3 to 5 minutes per side. Grill the steak to the desired degree of doneness (135 degrees F for medium-rare), 3 to 5 minutes per side. Transfer the sweet potatoes to a clean cutting board and let cool. Transfer the steak to a clean cutting board and let rest for 5 minutes.
When cool enough to handle, cut the sweet potatoes into 1-inch pieces. Cut the steak into 1/2-inch-thick slices.
Add the sweet potatoes to the bowl with the green beans and corn. Stir in tomatoes, lima beans, basil, cilantro, and jalapeño toss with 1/2 cup of the yogurt dressing. Divide the salad among 4 plates. Divide the steak among the plates and drizzle with the remaining 1/4 cup yogurt dressing.
Equipment: Charcoal or gas grill
To make ahead: Cook green beans (Step 1) and corn (Step 2) up to 2 days ahead and refrigerate. Prepare dressing (Step 3) up to 2 days ahead and refrigerate. Grill steak and toss salad components together right before serving.
Tip: If you prefer to cook indoors, use a grill pan to cook the sweet potatoes and steak in Step 6.
- The beef reigns supreme on a steak salad so opt for a high-quality cut of meat like a Top Sirloin. You could also use flank steak. Beef is truly the star for this salad, which I love, because it’s a nutrient-rich and high-quality protein raised with care and dedication by farmers and ranchers.
- Beef’s tender, juicy texture is optimum when cooked to medium rare (145°F) to medium (160°F) doneness. Use an instant-read thermometer horizontally into the side of steaks to determine doneness when grilling.
- In addition to blue cheese, add a variety of other toppings from thinly sliced red onion, burst tomatoes, and avocado slices. Tailor your toppings to your favorite flavors. Do you have a favorite restaurant black and blue salad (some faves are Newks, O’Charleys and Panera)? Check out their toppings for ideas!
- Serve with a blue cheese dressing for an extra boost of blue cheese flavor or opt for a mild ranch or balsamic dressing.
This grilled steak salad is not only perfect for a quick weeknight meal, it’s also fabulous for a dinner party entree! I love to set up a “Make Your Own Salad Bar” for guests. Salads are pretty similar to tacos since everyone has their favorite toppings.
Use white bowls and platters to display all the veggies, cheeses, and dressings. Serve up the steak to your guests and let them build the rest. Happy Guests. Happy Hostess!
For more entertaining ideas with beef, check out my 7 Tips for Throwing the Perfect Barbecue (with a mouth-watering brisket)!
I know you will love this recipe for black and blue salad! Be sure to leave me a comment below, I can’t wait to hear how much you enjoyed it!
For more fabulous salad ideas with beef (among other recipe ideas), be sure to check out the Beef. It’s What’s For Dinner. website! It’s loaded with dynamite recipes, y’all! I’m already eyeing the Beef & Asparagus Pasta Toss for another weeknight meal to try! YUM!
CattleWomen’s Corner: Super spinach salad with shredded beef recipe
This recipe for super spinach salad with shredded beef is from Best of Beef, Volume III, National Beef Cook Off.
2 pound boneless beef top sirloin steak, cut 1 1/2 inches thick
1 tablespoon vegetable oil
1 cup condensed beef broth
2 teaspoons dried basil leaves, crushed
6 ounces Belgian endive, torn
6 ounces sharp Cheddar cheese, cut into 1/2 inch strips
3 hard cooked eggs, each cut into quarters
Heat a large, heavy frying pan over medium-high heat. Add oil and swirl to coat pan. Add beef top sirloin steak brown quickly on both sides.
Place steak in 11- x 7-inch baking dish. Combine broth, teriyaki sauce, basil, garlic and salt pour over steak. Cover dish with aluminum foil bake in 300 degree oven 1 1/2 hours.
Remove Beef shred with two forks. Return shredded meat to baking dish. Cover continue baking 1/2 hour.
Meanwhile prepare salad dressing.
Place spinach, endive, radicchio, water cress and cheese in large bowl. Pour dressing over salad greens: toss until well-coated. Add eggs. Drain broth from meat discard. Spoon beef onto greens. Serve immediately.
Preparation time: 10 minutes. Cooking time: 10 minutes
1/4 tarragon white wine vinegar
1 tablespoon Dijon-style mustard
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried tarragon leaves, crushed
1/4 teaspoon ground white pepper
Saute onion in oil in small frying pan over medium heat until transparent. Stir in vinegar, honey, mustard, cheese, salt, tarragon and pepper. Bring to boil boil 1 minute. Yield: 1/2 cup
Makes 6 to 8 servings. Preparation time: 45 minutes. Cooking time: 2 hours 5 minutes.
How to make Thai Beef Salad
The Dressing is the star here, and the key to getting truly great flavour in it is to grind up the coriander/cilantro stems, chilli and garlic in a mortar and pestle to form a paste before mixing in the other Dressing ingredients.
But don’t worry if you don’t have a mortar and pestle – you can finely mince the ingredients then shake the Dressing up in a jar!
Brazilian Picanha Steak
The top sirloin cap is also known as picanha (pronounced "pee-KAHN-ya")—the specialty of a churrascaria or Brazilian steakhouse. The flavorful meat is skewered, grilled, and sliced before serving.
Picanha is not often carried on supermarket shelves, but it is usually available by request at a butcher or good meat counter. It's relatively inexpensive, especially when compared to ribeyes and other notable steaks, and is packed with beef flavor. This makes it one of the best cuts of meat for grilling. Tri-tip and sirloin steaks are often confused with the top sirloin cap, but a knowledgeable butcher will know exactly what you're looking for. Traditionally, picanha is grilled on long skewers, but for the home cook, it will be a lot easier to cut the steak into portions for smaller skewers.
Don't skip resting the steak for the juiciest results. Serve picanha with pão de queijo (cheese bread), garlicky collard greens, and crispy or creamy polenta for a Brazilian feast.
Marinated Top Sirloin Steak Salad turns into Steak Panini
Marinated Steak Salad, serves 6
When I first got serious about cooking, The Silver Palate Cookbook became my bible and is still one of my favourites. This recipe is an adapted version of their Marinated Beef Salad, ironically originally developed as their way to utilize leftover London Broil.
It is a simple but very delicious way to prepare steak and particularly good to serve for a crowd when sliced, each steak serves 2-3 people. As much as everyone tells you they are cutting back on red meat, this disappears fast whenever I serve it. You will need:
• Top sirloin steaks, 3, each about 1 ½ inches thick
• Soy sauce (I prefer gluten-free), ¼ cup
• Extra Virgin olive oil, ½ cup
• Potatoes, new, 6 large (no need to peel)
• Red onion, peeled and thinly sliced
• Green onions, 1 bunch of 6, trimmed and chopped
• Peppers, 1 red, 1 green, de-seeded and thinly sliced
• Romaine lettuce, 1, washed and patted dry, torn into small pieces
• Vine-ripened cherry tomatoes, 2 vines
• Garlic dressing, 1 cup, recipe to follow
At least an hour before you want to cook the meat, remove the steaks from the fridge, pat them dry and lay them out on a large baking sheet.
Make up the marinade by combining the vinegar, soy sauce and olive oil in a jug pour over the steaks. After about 30 minutes, turn the steaks so that both sides are coated in the marinade.
Meantime, cook the potatoes in boiling salted water for about 20 minutes or until just tender drain then set aside to cool. When cool, cut into bite-sized pieces.
In a salad bowl large enough to hold the meat, potatoes and salad together, place the cold potatoes, red and green onion, peppers and romaine.
Heat the grill and cook the steaks to medium-rare, or however you like them (it’s a good idea to cook the extra steak to just medium-rare as it can then be reheated without overcooking it).
Let the cooked steaks rest for at least five minutes. Slice thinly on the diagonal and add to the bowl with the potato and salad vegetables. Pour over about 1 cup of dressing, toss to combine then heap the salad onto individual plates. A few quarters of cherry tomatoes (not shown in the photo) make a pretty garnish.
When the extra steak is cold, wrap it up tightly in plastic wrap and refrigerate for up to 3 days.
• Granulated sugar, 1 teaspoon
• Chopped garlic, 2-3 cloves (or more, I like it very garlicky)
• Sea salt and freshly ground black pepper
• Extra virgin olive oil, 1 cup
Steak Panini, serves 2-4
These make either a great lunch or, served alongside a simple tossed salad, an easy dinner. I have included a recipe for two versions, both absolutely delicious – choose which one you prefer.
Steak and Mushroom Panini
Steak and Mushroom Panini
• Ciabbatta or baguette (day old works better)
• Leftover cooked top sirloin steak
• Crimini mushrooms, ½ pound, wiped clean and thinly sliced
• Cheddar cheese, thinly sliced
Start by heating a skillet over medium high heat and adding about 2 tablespoons of olive oil. Add the mushroom slices, the leaves from 2-3 sprigs of fresh thyme and some freshly ground black pepper cook for about 5 minutes or until the mushrooms have reduced in size and are starting to brown. Add a small knob of butter and continue to cook until the butter is fully melted and the mushrooms are cooked through at this point they will be beautifully glossy and shiny. Set aside.
Meantime, pre-heat a panini grill to 400F, or high heat.
Thinly slice the cold steak on the diagonal.
Cut the bread into quarters, then slice each piece in half and lightly butter the crusts. Lay the bread flat on a chopping board, butter side down, then on one half of each sandwich place the steak – in 2 layers, mushrooms – as many as you can fit on, and a slice of cheddar. Put the two halves of bread together, press together gently then place on the pre-heated panini grill. Close the top plate and cook until the bread has toasted and is golden brown, the meat is warmed and the cheese is melted, 3-5 minutes.
Steak Panini with Horseradish Mayo, Tomato & Arugula
Steak Panini with Horseradish Mayo, Tomato & Arugula
For this version you will need ciabatta or baguette, leftover steak, mayonnaise, horseradish, a tomato and some baby arugula.
Mix 3 tablespoons of mayonnaise with one teaspoon of horseradish, spread it liberally on the cut sides of the bread then layer on the sliced steak, slices of tomato and arugula. Lightly press the two sides together, brush with a little olive oil then place on the pre-heated panini grill. Close the top plate and cook until the crust is golden brown, the meat is warmed and the arugula is barely wilted, 3-5 minutes.