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    Recipes — beef sirloin steak

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    Tender Beef Kebabs (Shashlik) Recipe

    Beef Kebabs (or Shish kebabs) are a very important food and specialty of the Slavic people, but it’s not just limited to beef. Lamb, Pork, Chicken and even veggie kabobs are often on the menu!

    Beef skewers are a little tricky to master. The key is to give your kabobs plenty of time to marinate and don’t rush it! I like to marinate at least 4 to 6 hours.

    Prep Time

        •    Prep Time: marinate at least 4 to 6 hours
        •    Cook time: 10 minutes
        •    Yield: Serves about 15


    Ingredients

    For steak kabobs:

        •    15 medium bamboo or wood skewers
        •    1 large purple onion sliced into 1 1/2" wide pieces
        •    2 bell peppers any color, sliced into 1 1/2" wide pieces
        •    2 lbs good quality beef I used top sirloin, cut into 1 1/2" pieces


    For steaks marinade:

        •    2 dry bay leaves
        •    1 cup mild olive oil
        •    4 garlic cloves pressed
        •    1 tsp salt (optional: fine sea salt)
        •    1 tsp freshly ground black pepper
        •    1/2 cup fresh lemon juice from 2 medium lemons
        •    3 tbsps fresh or frozen dill chopped (or 1 tbsp dry dill weed)


    Method

    1. Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.

    2. Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.

    3. Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.

    4. Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce

    NOTES:

        •    Using bamboo or wood skewers is best. The heat from a metal skewer can start cooking your meat from the inside, ruining that juicy pinkness that you might desire.

        •    Soak your wooden skewers in water at least 30 minutes so they don't scorch or burn completely on the grill.

        •    Don't crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/tender-beef-kebabs-shashlik-recipe/

    Lemongrass Beef Skewers

    Lemongrass Beef Skewers – amazing and juicy beef skewers grilled to perfection. A must-have for family gathering or parties!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves about 22 skewers


    Ingredients

        •    20-22 wooden skewers
        •    1.5 pounds top sirloin steak


    For the marinade:

        •    1/4 tsp salt
        •    3 tbsps sugar
        •    3 tbsps fish sauce
        •    2 tbsps minced garlic
        •    1 1/2 tbsps sesame oil
        •    1/4 cup minced shallot
        •    2 tbsps sweet soy sauce
        •    1/2 tsp freshly ground black pepper
        •    1/3 cup minced fresh lemongrass, white part only


    For the garnish:

        •    1/4 cup slightly sautéed scallion
        •    1/4 cup roasted peanut, crushed


    Method

    1. Slice the steak into small thin pieces approximately 3/4" square and 1/4" thick.

    2. Combine all the ingredients for the Marinade. Add the Marinade to the meat and mix well. Marinate for at least 1 hour.

    3. Soak the wooden skewers in water for at least 30 minutes. Insert the meat through the wooden skewers.

    4. Heat up the grill. Grill the meat for at least 2-3 minutes on each side, or until desired tenderness.

    5. Garnish the Lemongrass Beef Skewers with bits of crushed peanuts and sautéed scallion before serving.

    NOTES: To make the sautéed scallion, heat up a non-stick pan with 2 teaspoons cooking oil. When the oil is hot, add in the 1/4 chopped scallions. Add salt to taste. Slightly sautéed for 1 minute.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/lemongrass-beef-skewers/

    Thai Beef Salad Recipe

    Thai Beef Salad - tender greens with perfectly seared beef in a savory Thai salad dressing that is packed with lots of flavor and great for clean eating!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 2


    Ingredients

        •    A tiny bit of cooking oil
        •    1 lb grilled top sirloin or trimmed rib eye steak (approx. 450 grams)


    For the salad:

        •    1 cup spinach leaves
        •    1/2 cup fresh cilantro
        •    2 thinly sliced shallots
        •    1/2 cup fresh mint leaves
        •    6-8 cherry tomatoes cut in halves


    For the dressing:

        •    sugar to taste
        •    1/4 cup lime juice (approx. 5 tbsps)
        •    1/4 cup fish sauce (approx. 5 tbsps)
        •    1-2 red birds eye chilies finely chopped


    Method

    1. Preheat a pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak sit in the pan for around a minute to get a nice crust. Flip over the steak and repeat. Reduce heat to medium and cook to your liking. Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain.

    2. In a bowl whisk together fish sauce, lime juice, bird's eye chilies and sugar to taste. Toss in the mint leaves, cilantro, shallots and cherry tomatoes and mix well. Serve the salad mix on top of a bed of spinach and drizzle some of the dressing over.

    NOTES: If you have the access to a grill, this will produce even better results. Cooking time of the steak depend on how thick it is and if you prefer it rare, medium rare or well done. For a less spicy alternative, use fresh red finger length chilies with seeds and central stem removed. Temper the meat by letting it rest in room temperature for 30 minutes before grilling/cooking.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/thai-beef-salad-recipe/

    Marinated Beef Kabobs

    Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kabobs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes. Makes 8 skewers.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 8-10


    Ingredients

        •    1 large red onion
        •    16 small mushrooms
        •    3 capsicum / bell peppers (red, yellow green)
        •    750g / 1.5 lb beef tri tips , sirloin steak tips or other steak cut


    Marinade:

        •    2 1/2 tbsp soy sauce
        •    1/4 tsp black pepper
        •    2 tbsps balsamic vinegar
        •    2 tbsps Worcestershire sauce
        •    1 tsp minced garlic (2 large garlic clove)
        •    1 tsp onion powder (or sub with garlic powder)
        •    1 tbsp vegetable oil (or other neutral flavoured oil)


    Cooking:

        •    Olive oil, for drizzling and cooking
        •    Finely chopped parsley , garnish (optional)
        •    16 flat metal skewers , 25 - 30cm / 10 - 12"


    Method

    1. Cut the beef into 3.25cm / 1.3" wide cubes.

    2. Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.

    3. Cut capsicum and onion into 3.25cm / 1.3" wide squares.

    4. Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).

    5. Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.

    6. Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.

    7. Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.



    This great family recipe is thanks to Recipe-Tin-Eats Recipes at https://www.recipetineats.com/marinated-beef-kabobs/

    Evil Cousin Double-IPA Flat Iron Bowl

    As concepted by Chefs Jeff Hanak and Carlos Sanchez at True Aussie's San Francisco Chef Immersion. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    Double IPA
        •    ¼ cup olive oil
        •    2 tbsps olive oil
        •    1 cup kimchee
        •    4 eggs, poached
        •    Sliced green onion
        •    ¼ cup diced onion
        •    1 tbsp minced garlic
        •    2 cloves garlic, minced
        •    Sesame seeds, toasted
        •    Salt and pepper, to taste
        •    2 bunches flowering broccoli
        •    1 pound Australian grassfed beef top sirloin
        •    2 cups dry long-grain rice, preferably basmati
        •    One 22-ounce bottle Heretic Brewing Company Evil Cousin

    Method

    1. Marinate the steak in the double IPA, olive oil, garlic, and salt and pepper to taste. Remove it from the marinade and sear the beef to rare; let it rest before slicing.
    2. In a pot, sauté garlic, onion, and rice together until coated. Add 3 ½ cups water and a pinch of salt and bring to a simmer. Cover and steam until tender. Remove from heat and let the rice sit for 20 minutes. Fluff before serving.
    3. Assemble each bowl with 1 cup steamed rice, 4 ounces sliced steak, ¼ cup kimchee, ¾ to 1 cup broccoli, and top each with a poached egg. Garnish with sesame seeds and green onion, as desired.



    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/evil-cousin-double-ipa-flat-iron-bowl/#