Best Pan Roasted Sirloin With Corn Relish Recipes

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS

Roast Sirloin of Beef with Caramelized Onions and Mushrooms image

Provided by Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

Ingredients

3 pound roast cut of top sirloin steak, boneless
3 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon ground black pepper
4 large yellow onions, peeled and thinly sliced
3 large cloves garlic, finely chopped
1 small bunch flat parsley leaves, roughly chopped, about 1/4 cup
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
8 portobello mushroom caps
2 tablespoons flour
1/2 cup dry red wine
1 cup beef stock or broth

Steps:

Preheat oven to 425 degrees.
Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
Carve roast. Serve with onions, mushrooms and gravy.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Cast Iron Pan-Seared Steak (Oven-Finished) image

Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.

Provided by Grif

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 1h22m

Yield 2

Number Of Ingredients 8

Ingredients

2 (6 ounce) beef top sirloin steaks
2 cups orange juice
1 cup apple cider vinegar
½ cup Worcestershire sauce
2 teaspoons olive oil
1 ½ tablespoons steak seasoning (such as Fiesta Brand® Uncle Chris'), or to taste
freshly ground black pepper to taste
sea salt to taste

Steps:

Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
Heat olive oil in a cast-iron skillet over high heat.
Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g

PAN-ROASTED SIRLOIN WITH ONIONS AND PEPPERS

Pan-roasted Sirloin with onions and peppers image

Really great, Saturday night supper! I serve this with twice-baked potatoes and caesar salad. My adaptation of a Mr. Food recipe.

Provided by Hey Jude

Categories Steak

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs sirloin steaks
2 teaspoons fresh coarse ground black pepper
salt
3 tablespoons olive oil
2 onions, cut into wedges
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
2 cloves garlic, chopped
1 teaspoon dried basil
1 tablespoon balsamic vinegar

Steps:

Rub steak with ground pepper and season with 1/4 teaspoon salt.
Heat a large, heavy skillet (I use my old cast iron skillet) over medium-high heat; when hot, add 1 tablespoon of the oil, then add the steak.
Cook about 7 minutes per side for medium-rare; remove from skillet and place on a serving platter, cover loosely with foil and keep warm.
Pour off any fat from skillet and add remaining 2 tablespoons of the oil; add onions to the skillet, saute about 4 minutes, or until soft and slightly browned; add sliced peppers, garlic and basil; saute about 10 minutes, or until the peppers are soft.
Add balsamic vinegar and give it a few stirs.
Slice the steak into 1/2-inch thick, diagonal slices; dump the onion/pepper mixture on top of the steak slices and dig in.

OLD-FASHIONED CORN RELISH

Old-Fashioned Corn Relish image

This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan

Provided by Taste of Home

Time 30m

Yield 6-1/2 cups.

Number Of Ingredients 11

Ingredients

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

Steps:

In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

PAN-ROASTED SIRLOIN WITH CORN RELISH

Pan-Roasted Sirloin with Corn Relish image

Categories Vegetable Roast Low Fat Steak Corn Summer Self

Yield Makes 2 servings, with extra corn relish

Number Of Ingredients 18

Ingredients

Corn Relish
1 cup white wine vinegar
1/4 cup sugar
1 clove garlic, peeled and minced
1 tbsp grated fresh ginger
2 sprigs fresh thyme
2 tsp olive oil
1 small yellow onion, diced
1 small red pepper, diced
1/2 to 1 small jalapeño pepper, seeded and minced
1 tsp salt
2 cups fresh or frozen corn kernels
5 scallions, white parts only, chopped
3 tbsp chopped fresh chives
Pan-Roasted Sirloin
1 sirloin steak (14 oz) at least 1 1/2 inches thick, cut in half
1 tsp vegetable oil
2 sprigs fresh thyme or rosemary

Steps:

For corn relish:
In a small saucepan, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat and add garlic, ginger, and thyme. Simmer 10 minutes, until mixture is reduced to 3/4 cup. Remove pot from heat. Heat oil in large saucepan over medium heat. Add onion, red pepper, jalapeño, and salt. Cook, stirring, until pepper softens. Stir in corn and scallions. Cook 2 minutes longer. Add vinegar mixture to corn mixture; simmer 5 minutes. Cool to room temperature in fridge. Stir in chives.
For pan-roasted sirloin:
Season steaks with salt and pepper. Sprinkle oil on a nonstick skillet, then wipe it clean. Heat skillet, then add steaks and cook on medium-high heat for 3 minutes until brown on one side; turn steaks and cook 3 minutes more. Add fresh herbs to pan. Continue cooking steaks, turning from side to side, until done (13 to 15 minutes total for medium rare). Remove steaks from skillet and set aside to rest for 10 minutes. Slice and serve with room-temperature corn relish on top.