Time 35m Yield 4 servings Number Of Ingredients 14 Steps:
Preheat grill pan to high heat. Remove meat from the refrigerator and unwrap. Let beef stand a few minutes, to take the chill off. Heat a medium skillet over moderate heat. Add butter and sliced onions to a hot pan and season with salt. Saute onions for 25 minutes, stirring occasionally, until onions are caramel in color, tender, and sweet. Meanwhile, place peppercorns in a heavy-duty food storage bag. Hit peppercorns with a small, heavy frying pan to crack them. Baste meat with a little Worcestershire sauce on each side using a pastry brush. Coat steaks on 1 side with cracked black peppercorns. Grill steaks 5 minutes on each side for medium rare. Meanwhile, heat leftover mashed potatoes on high in microwave oven for 5 minutes. If you are using instant potatoes, prepare to package directions and transfer warm potatoes to a mixing bowl. Stir cheese and scallions into the mashed potatoes. Heat a nonstick skillet over moderate heat. Coat the inside of pan with butter to aid in crusting. Spread cheesy potatoes in an even layer in the skillet and allow them to crust and brown on the bottom, 5 to 7 minutes. Cut the potato layer in half gently with a butter knife, careful not to scratch your nonstick surface. Fold one half over top of the opposite making a half moon shaped potato pie with a crusty outside and a cheesy, soft center. While steaks and potatoes cook, brown chopped bacon in the small frying pan you used to crack the peppercorns over high heat. Transfer browned bacon bits to a paper towel lined plate to drain. Wipe out skillet and return to heat. Add 1 /2 cup balsamic vinegar to the pan and bring to a bubble. Reduce heat to low and simmer 1 to 2 minutes, until vinegar is reduced by half and thick. Turn off heat. Pour spinach into salad bowl. Top with bacon and mushrooms. Whisk extra-virgin olive oil into warm vinegar and pour over salad. Toss salad and serve. Season the cooked steaks with a little salt and remove to a carving board. Let the steaks rest for 5 minutes for the juices to redistribute through the meat evenly. If you slice into a hot steak, the juices will run out and the first bite will be the only tasty one. Slice steaks thin against the grain of the meat. Smother steak slices in onions. Cut potato pie into 4 wedges and serve along side steaks with spinach salad.
Time 1h45m Yield 5 cups beef and gravy, about 6 servings Number Of Ingredients 20 Steps:
Combine the meat with the Essence and flour in a mixing bowl and toss to combine. Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using. Combine all ingredients thoroughly. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
Time 1h Yield 4 servings Number Of Ingredients 6 Steps:
Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat steak. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream, 2 Tbsp. of the remaining dressing, Parmesan cheese and pepper. Refrigerate until ready to serve. Heat remaining 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions; cook 7 to 8 min. or until golden brown, stirring frequently. Remove onions from skillet; set aside. Remove steak from marinade; discard marinade. Add steak to skillet; cook on medium heat 3 to 4 min. on each side or until medium doneness (160ºF). Remove steak from skillet; cut into thin strips. Serve topped with the sour cream sauce and onions.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Mix sirloin with the salt and pepper. Form into 4 sections. Heat oil in 12 in skillet. Add sirloin and cook on med hi, turning, until done to your preference. Remove from skillet and keep warm. Add butter to skillet. Saute onion rings just until crisp tender. Place sirloin on plate, cover with onions. Add water to skillet on hi heat and scrape bits in skillet until you form a juice. Pour over the onions.
Time 1h Yield 6 serving(s) Number Of Ingredients 15 Steps:
Position broiler rack so that top of meat in pan will be 4" from the heat source; OR Cook on grill, preheat broiler or grill. Combine oil, minced onion, 3/4 teaspoon Garlic, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper, brush over one side of steak. Place steak on grill seasoned side up, Broil 12 to 15 minutes with-out turning for medium-rare or cook on grill to your liking. In large skillet melt 1 tablespoon butter over medium-high heat. add onions and shallot. Cover; cook, stirring occasionally, until softened 5 minutes. Uncover; cook, stirring occasionally, until lightly browned, 5 minutes. Stir in remaining garlic powder, rosemary, salt and pepper. Add wine and broth; cook until liquid is reduced by half, 5 to 10 minutes. Stir in remaining butter into onion sauce; serve over Steak and Mashed Potatoes.
Time 40m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large nonstick skillet, saute onions in oil for 3 minutes. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce heat; cover and cook for 25-30 minutes or until onions are tender, stirring occasionally., Meanwhile, in a large bowl, combine the mustard, garlic, thyme, oregano and remaining salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. , Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Place each patty on a slice of toast; top with cheese, onions and remaining toast.
More about “onion smothered sirloins recipes”
Yield 6 Number Of Ingredients 10 Steps:
Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat. Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces. Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned. Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top. Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes. Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes. Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.
