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    Recipes — beef sirloin steak

    Simple Sirloin Steak

    Master the art of cooking the perfect sirloin steak for truly tender meat and you'll never look back. Serve with chunky chips and salad for a weekend treat.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •    1 tbsp butter
        •    1 tbsp sunflower oil
        •    sprig of thyme or rosemary (Optional)
        •    1 garlic clove, left whole but bashed once
        •    2 sirloin steaks, each about 200gm and 2cm thick


    1. 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.

    2. 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.

    3. 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.

    This great family recipe is thanks to BBC GoodfoodRecipes at https://www.bbcgoodfood.com/recipes/simple-sirloin-steak

    Pan-Seared Sirloin Steak

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    1 tbsp olive oil
        •    kosher salt, to taste
        •    1 tbsp unsalted butter
        •    freshly ground black pepper, to taste
        •    2 sirloin steaks, about 1 inch (approx. 300gm) thick


    1. Pat the steak dry with paper towels. Season both sides with salt and let stand at room temperature, 30 minutes to 1 hour, or refrigerate up to 72 hours. (If refrigerating, bring the steak back to room temperature before cooking by resting for 1 hour.) Pat dry with paper towels and season with more salt and pepper. Press the pepper into the steak to adhere.

    2. In a large skillet, melt the butter with the oil over medium-high heat. When the butter foam subsides, add the steak. Sear until a brown crust forms, about 2 minutes per side. Use strong tongs to press the edge of the steak into the pan, rolling and cooking edges until the fat is rendered. Return steak to pan flat-side down, reduce heat to medium, and cook until desired degree of doneness, about 2–2½ minutes for medium rare. For medium rare, the internal temperature should be 125–130°F, internal color should be an opaque, lighter red, and the texture should be just resilient to the touch—droplets of red juice should rise to the surface of the steak. Cooking time will vary based on steak thickness.

    3. Remove the steak from pan and transfer to a cutting board or plate, tent with foil, and rest for 5–20 minutes. This is a good time to make a simple pan sauce, if desired. Internal temperature will increase about 5°F during resting.

    This great family recipe is thanks to MasterClassRecipes at https://www.masterclass.com/articles/perfect-pan-seared-beef-sirloin-steak-recipe#panseared-sirloin-steak-recipe

    Skirt Steak with Moroccan Spice Rub and Yogurt Sauce

    Loves the way a Moroccan spice rub tastes with a good, juicy skirt steak.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    2 scallions, thinly sliced
        •    1 garlic clove, smashed
        •    4 large pita breads, for serving
        •    salt and freshly ground pepper
        •    3/4 cup plain whole milk yoghurt
        •    1 tbsp chopped pickled jalapeños
        •    romaine lettuce leaves, for serving
        •    3 tbsps plus 1 1/2 tsps Moroccan spice rub
        •    1 1/4 pounds skirt steak, cut into 6 inch lengths
        •    1 tbsp extra-virgin olive oil, plus more for brushing


    1. Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
    2. Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
    3. Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat. Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/skirt-steak-moroccan-spice-rub-and-yogurt-sauce

    Creamy Steak Fettuccine

    Perfect Mother's Day meal.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    kosher salt
        •    2 tbsps butter
        •    2 cups of milk
        •    12 oz. fettuccine
        •    1 lb. sirloin steak
        •    2 cloves, minced
        •    4 cups of baby spinach
        •    2 tbsps all-purpose flour
        •    2 tbsps extra-virgin olive oil
        •    balsamic glaze, for drizzling
        •    freshly ground black pepper
        •    1 tbsp freshly chopped parsley
        •    1/2 cup freshly grated parmesan
        •    1 1/2 cup halved cherry tomatoes


    1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.

    2. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.

    3. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.

    4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.

    5. Top with sliced steak and drizzle with balsamic glaze.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a19867560/creamy-steak-fettuccine-recipe/

    Beef Chow Fun

    You will love this easy Beef Chow Fun recipe! Stir fried ho fun rice noodles with tender beef, bean sprouts, green onions coated in a simple but flavorful savory sauce.

    Prep Time

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


    For the Beef Marinade:

        •    1 tsp soy sauce
        •    1 tsp sesame oil
        •    1/4 tsp black pepper
        •    1 tsp arrowoot starch or cornstarch
        •    8 ounces about 1/2 lb. sirloin steak, trimmed of fat, very thinly sliced against the grain

    For the Noodles:

        •    cooking oil
        •    2 garlic cloves minced
        •    salt and pepper to taste
        •    1 tsp toasted sesame oil
        •    1 cup mung bean sprouts
        •    pinch white pepper (Optional)
        •    1 tsp Mirin Japanese rice wine
        •    1 tbsp thinly sliced fresh ginger
        •    1/2 medium white onion sliced thinly
        •    4-5 green onions cut into thirds, divided
        •    1 tbsp Chinese cooking wine (I use Shaoxing)
        •    1 pound fresh flat rice noodles strands separated
        •    1/4 cup thinly sliced red cabbage for colour (Optional)
        •    1 1/2 tbsps dark soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
        •    2-3 tbsps regular or light soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version


    1. In a medium bowl, combine the beef, soy sauce, sesame oil, starch, and black pepper. Or alternatively, add beef and marinade to a large zip-top bag - seal and shake. Marinate for at least 30 minutes.

    2. Prepare the noodles according to package instructions. If using fresh, separate the noodles into strands so they do not stick when frying. If using dry, once drained, drizzle with 1 teaspoon sesame oil and mix to combine to prevent sticking.

    3. Heat wok over high heat until you start to see smoke. Add enough oil to swirl around to coat the wok (about 1 tablespoon).

    4. Add beef and sear until just brown. Remove beef and transfer to a plate.

    5. Add more oil to coat the wok (about 2-3 tablespoons). Add ginger and garlic and saute for about 10 seconds. Add half of the green onions along with the white onions and continue cooking for another 30 seconds to a minute, until fragrant.

    6. Add the noodles and spread into an even layer. Allow the noodles to fry for about 20 seconds (for a light toasty layer to form)

    7. Add the dark and light soy sauce and mirin and toss the noodles evenly. Add the beef back into the pan and toss to coat everything evenly. Taste and adjust with salt, pepper or more soy sauce if needed.

    8. Toss in the red cabbage (if using), bean sprouts and the remaining green onions and remove from the pan.

    9. Serve hot with a pinch of hot sauce or a dash of white pepper.

    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/beef-chow-fun-fried-ho-fun-noodles/