Best Seared Sirloin With Japanese Dips Recipes

SEARED SIRLOIN STEAK BITES WITH MISO BUTTER AND RICE

Seared Sirloin Steak Bites With Miso Butter and Rice image

So yummy! Came from Cooking Light Magazine. DH raved about it! : ) Serve with Roasted Asparagus and Shiitake Mushrooms

Provided by Chef TanyaW

Categories High Protein

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup uncooked brown rice
2 tablespoons unsalted butter, softened
1 tablespoon white miso (soybean paste) or 1 tablespoon yellow miso (soybean paste)
1 lb sirloin steak, trimmed and cut into 1-inch pieces
3/4 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
cooking spray
2 tablespoons green onions, thinly sliced
1 tablespoon rice vinegar
1 teaspoon dark sesame oil

Steps:

Cook rice according to directions.
Place butter and miso in a large bowl, stirring to combine. Sprinkle steak evenly with pepper and salt. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Add steak to butter mixture; toss to coat. Sprinkle steak with green onions.
Stir rice vinegar and oil into rice. Serve rice with steak mixture.

Nutrition Facts : Calories 470.5, Fat 22.9, SaturatedFat 9.9, Cholesterol 100.3, Sodium 369.1, Carbohydrate 37.4, Fiber 2, Sugar 0.7, Protein 27.4

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