Tag Archives: meat

Beef Sirloin Steak

18 Jul

Now, sirloin steak with pictures.

The preparation of the steak is the same as in the previous post, accept this time I didn’t slice it into thin slices and I used rosemary instead of thyme, but otherwise the instructions are just the same:

https://galstuff.wordpress.com/2010/07/06/beef-sirloin-slices-beets-potatoes-salad

I must admit that my Grandma makes the best steaks in skillet, she uses the fillet part and buys it from a good fresh butchery shop. If you want to make great steaks you need good meat and a good skillet (or grill).

This steak also came out delicious, and I did promise you some pictures, so…

The sirloin waiting to be cooked, with rosemary and grounded black pepper on top:

The sirloin on the skillet:

Served:

Here are some more useful (though a bit different) instructions for preparing the perfect steak at home: http://bbq.about.com/od/steaks/ss/aa071507a.htm

And here is some advice for taking care of your cast iron skillet: http://whatscookingamerica.net/Information/CastIronPans.htm
(don’t be put off by this, it’s not as complicated as it sounds.)

Until the next try in the quest for the perfect homemade steak,

Gal.

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Beef Sirloin Slices & Beets-Potatoes Salad

6 Jul

First, a confession; Not all of my experimental cooking turn out so good. Some things can go terribly wrong in the kitchen. My husband and my family are usually being used as guinea pigs, so the recipes that pass this tough committee of fastidious eaters will be published here. So, I’d like to thanks my faithful husband and family that patiently endure my experiments.

Now, lets get cooking…

Beef Sirloin Slices:

Ingredients (for two people):

– 400 gr of good fresh beef sirloin, with the fat, in room temperature

– Thyme

– Pepper

For grilling on the stove it’s best if you have a cast iron skillet. The skillet should be very very hot before you put in the meat, and the meat should sit outside the refrigerator for a while before you grill it. Don’t add salt before grilling because it will dry the meat.

Preparation:

Slice the sirloin into thin slices (about 1/2 cm thick)

Preheat a cast iron skillet, don’t add any oil, the fat on the meat is enough.

When the skillet is very hot put in the sirloin slices and season with pepper and thyme (you can salt after the meat is done cooking), grill on both sides to your degree of choice. If you like it raw you’ll only need to grill it for a few minutes, depending on the thickness of the slice and on the amount of fat on it.

Take out and eat. The meat is tasteful on its own, but you can also add sauce to it, for example:

Sauce:

Mix:

– 3 tbs sour cream

– 1/2 ts dijon mustard

(Sorry I didn’t have pictures for this one, had problems with the camera, but you’ll have to trust me it looks as good as it tastes…)

Beets and potatoes salad:

Ingredients:

– 2 beets

– about 4 medium potatoes

– Fresh herbs: thyme, mint, hyssop, parsley…

–  Olive oil and juice from one lemon

– Salt and pepper

hyssop

Preparation:

Cook the beets and the potatoes.

Peel the beets and potatoes and slice them into cubes.

Chop and add the herbs and season with olive oil, lemon and salt and pepper.

The sauce prepared for the meat also goes well with this salad.

That’s it.

Those beets were multifunctional, as you can see in the next post.

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