Type what you have

Ingredients

• ✓ beef top sirloin steak
• orange
• soy sauce
• honey
• cornstarch
• olive oil
• cauliflower
• red bell pepper
• carrot
• ginger root
• garlic
• salt
• cauliflower rice
• green onion
• crushed red pepper

Instructions

1. 1 Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
2. 2 Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
4. 4 Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
5. 5 Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.

By lkb

Ingredients

• ✓ beef top sirloin steak
• white sugar

Instructions

1. 1 Place steak in a large bowl. Knead sugar into meat to form a thick crust. Cover the bowl with plastic wrap and let sit at room temperature; 3 to 4 hours.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Cook steak on preheated grill until each side is caramelized, about 10 minutes per side.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place steak on prepared baking sheet.
5. 5 Roast in the preheated oven until steak is starting to firm and is reddish-pink and juicy in the center, about 20 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from oven and let rest for 15 minutes before slicing.

By Sarah Gilmore de Ruiter

Ingredients

• ✓ beef top sirloin steak
• vegetable oil
• steak spice seasoning mix

Instructions

1. 1 Put oil and steak spice on a large enough platter to accommodate steaks; coat steak well with oil and spices. Cover the platter; marinate in the refrigerator 1 to 2 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook steaks on the preheated grill to desired doneness.

By Barb

Ingredients

• ✓ beef top sirloin steak
• butter
• garlic
• garlic powder
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Melt butter in a small saucepan over medium-low heat.
3. 3 Stir in minced garlic and garlic powder. Set aside.
4. 4 Season both sides of each steak with salt and pepper.
5. 5 Place steaks on preheated grill and cook 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
6. 6 Transfer steaks to warmed plates; brush the tops liberally with garlic butter and allow to rest for 2 to 3 minutes before serving.

By Maryellen

Ingredients

• ✓ beef top sirloin steak
• orange juice
• apple cider vinegar
• worcestershire sauce
• steak seasoning
• black pepper
• olive oil
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Marinate, uncovered, in the refrigerator for 45 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let allow to come to room temperature, at least 15 minutes.
4. 4 Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
5. 5 Heat olive oil in a cast-iron skillet over high heat. Cook steaks in the hot skillet until lightly browned on the bottom, 2 ½ minutes.
6. 6 Flip and cook until browned on the other side and red in the center, about 2 minutes more. Transfer skillet with the steaks to the oven.
7. 7 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).
8. 8 Remove steaks from oven; season with salt. Let rest for 5 minutes before serving.
9. 9 Enjoy!

By Grif

Ingredients

• ✓ beef top sirloin steak
• butter
• blue cheese
• salt
• black pepper
• liquid smoke
• garlic

Instructions

1. 1 Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
2. 2 Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
3. 3 Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
4. 4 Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
5. 5 Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.

By Arizona Desert Flower

Ingredients

• ✓ beef top sirloin steak
• soy sauce
• white sugar
• cornstarch
• ginger
• vegetable oil
• red onion
• green bell pepper
• tomato

Instructions

1. 1 Slice steak into 1/2-inch thick slices across the grain.
2. 2 Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place steak slices into the marinade, and stir until well-coated.
3. 3 Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat, and cook steak strips in batches in hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove steak from the wok to a bowl. Repeat with remaining steak, adding more oil as needed, and set the cooked meat aside.
4. 4 Return cooked steak strips to the hot wok, and stir in onion. Toss steak and onion together until onion begins to soften, about 2 minutes, then stir in green pepper.
5. 5 Cook and stir the mixture until peppers have turned bright green and started to become tender, about 2 minutes more, then add tomatoes.
6. 6 Stir everything together to mix and blend flavors, and serve.

By Kim

Ingredients

• ✓ beef top sirloin steak
• sugar snap pea
• broccoli floret
• bell pepper
• carrot
• garlic
• stir-fry sauce
• red pepper
• rice
• peanut

Instructions

1. 1 Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
2. 2 Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
3. 3 Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
4. 4 Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.

By Beef It's What's for Dinner

Ingredients

• ✓ beef top sirloin steak
• butter
• vegetable oil
• onion
• garlic
• irish whiskey
• salt
• black pepper
• flat-leaf parsley

Instructions

1. 1 Heat butter and oil in a heavy skillet over medium heat until butter has melted. Add onion and sauté until light golden brown, about 10 minutes. Push onion to the sides of the pan.
2. 2 Rub steaks with cut sides of garlic, then place into the skillet. Increase the heat to medium-high and cook until steaks are browned but still light pink inside, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
3. 3 Remove from the heat. Slowly pour Irish whiskey into the hot skillet; be careful, whiskey fumes are flammable. Mix browned onions into the whiskey and bring to a simmer over medium-low heat.
4. 4 Sprinkle steaks with salt and pepper, then garnish with parsley. Turn steaks over to coat both sides with the pan sauce.
5. 5 Serve steaks and drizzle pan sauce over top.

By IrishMountainGirl

Ingredients

• ✓ beef top sirloin steak
• all-purpose flour
• seasoning salt
• salt
• black pepper
• egg
• milk
• vegetable oil
• water
• country gravy mix

Instructions

1. 1 Pour flour into a mixing bowl and season generously with seasoning salt, salt, and pepper.
2. 2 Whisk eggs and milk together in a separate bowl.
3. 3 Place steaks on a cutting board between two layers of plastic wrap; beat with a meat tenderizer on both sides for 3 to 5 minutes.
4. 4 Discard plastic wrap and sprinkle seasoning salt on top of steaks. Dip steaks in flour mixture until coated on both sides. Dip into egg mixture, then back into flour mixture a second time; steaks should be completely covered in flour on both sides. Sprinkle again with seasoning salt.
5. 5 Fill a large skillet halfway with vegetable oil and heat to medium-high. Allow oil to heat to 375 degrees F (190 degrees C).
6. 6 Fry steaks in the hot oil for 3 minutes per side. Remove to a paper towel-lined plate to drain.
7. 7 While steaks are frying, stir water into gravy mix in 2-quart microwavable bowl. Microwave on high until thickened, stirring every minute, 4 to 6 minutes total.
8. 8 Serve hot steaks with gravy.

By Dacia Fox

Ingredients

• ✓ beef top sirloin steak
• black peppercorn
• lemon pepper
• salt
• butter
• red wine
• garlic
• brandy
• shallot
• green onion
• heavy cream
• sugar

Instructions

1. 1 Press crushed peppercorns into both sides of each steak; season with lemon pepper and salt.
2. 2 Melt butter in a large skillet over medium-high heat. Add wine and garlic; cook 1 minute. Add steaks; cook until desired doneness, about 5 minutes per side. Reduce heat to low.
3. 3 Pour brandy on steaks. Carefully light with a match; let flames burn off. Sprinkle shallot and green onions around steaks, followed by cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Season sauce with sugar; spoon over steaks.

By TFRIESEN

Ingredients

• ✓ beef top sirloin steak
• olive oil
• salt
• black pepper
• cayenne pepper
• onion
• sandwich roll
• provolone cheese
• pickled pepper
• cream cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Season steaks generously with salt, black pepper, and cayenne. Cook steaks in hot oil for 5 to 6 minutes. Flip and add onions around steaks. Continue cooking until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks and sautéed onions to a plate.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking tray with aluminum foil.
3. 3 Place rolls on the prepared baking tray. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling.
4. 4 Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add sautéed onions and accumulated meat juices. Toss in 1 ½ cups provolone, pickled peppers, cream cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; mix until thoroughly combined. Taste and season with salt if needed. Spoon filling into rolls and top with remaining 1 cup provolone cheese.
5. 5 Bake in the preheated oven until cheese is melted and the edges of rolls start to brown, about 15 minutes.

By John Mitzewich

Ingredients

• ✓ beef top sirloin steak
• salt
• black pepper
• olive oil
• onion
• butter
• red bell pepper
• green bell pepper
• pepperoncini pepper
• pickled red pepper
• jalapeno pepper
• cream cheese
• provolone cheese
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Slice steak into thick pieces. Season generously on both sides with salt and pepper.
2. 2 Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
3. 3 Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
4. 4 Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
7. 7 Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
8. 8 Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.

By John Mitzewich

Ingredients

• ✓ beef top sirloin steak
• bread crumb
• garlic
• olive oil
• raisin
• parmesan cheese
• salt
• black pepper
• oregano
• egg
• olive oil
• water
• red pepper flakes
• bay leaf
• tomato sauce

Instructions

1. 1 Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.
2. 2 Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
3. 3 Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.
4. 4 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
5. 5 Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.
6. 6 Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.
7. 7 Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

By John Mitzewich

Ingredients

• ✓ beef top sirloin steak
• cherry tomato
• salt
• black pepper
• white sugar
• rice wine vinegar
• horseradish
• creme fraiche
• salt
• cayenne pepper
• all-purpose flour
• vegetable oil
• water
• horseradish
• chive

Instructions

1. 1 Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
2. 2 Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
3. 3 Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
4. 4 Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
5. 5 Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
6. 6 Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

By John Mitzewich

Ingredients

• ✓ beef top sirloin steak
• yogurt
• cucumber
• olive oil
• dill
• lemon
• garlic
• salt
• black pepper
• pita bread
• tomato
• onion
• feta cheese
• lettuce
• ripe olive

Instructions

1. 1 Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir steak in the hot skillet until no longer pink, 5 to 10 minutes.
3. 3 Layer 1/2 of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring the edge of each pita over the filling and secure with a toothpick.

By jennifer_russell